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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points). Ingredients:
1/8 cup olive oil |
1/4 cup mustard |
1/2 cup honey |
1 teaspoon seasoning salt |
1/2 teaspoon chili powder |
1/4 teaspoon onion powder |
1/4 teaspoon curry powder |
1/4 teaspoon pepper |
1 1/2 lbs boneless skinless chicken breasts |
Directions:
1. Combine all ingredients, except chicken, in a small sauce pan.
2. Heat over medium heat until smooth and slightly warmed.
3. Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
4. Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
5. Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
6. To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.
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