Mustard Honey Curry Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There are many variations of this recipe on 'zaar. I'm posting this one so I can get the nutrition information for my version. I've decreased the honey and salt. It can be cooked however you like. I've done it on the grill, in the oven, in the slow cooker, and on top of the stove. What I like the most is that the whole family eats it. I mix it all together and put in a freezer bag. Defrosting before cooking gives better results (unless slow cooking- then can put it in still frozen) Ingredients:
4 boneless skinless chicken breasts |
1/4 cup butter, melted |
1/3 cup honey |
1/4 cup dijon mustard |
1 teaspoon curry powder |
1/2 teaspoon season salt |
Directions:
1. Mix up the sauce (all the listed ingredients except the chicken).
2. Grill: marinade chicken at least 2 hours. Grill over medium heat, turning and basting every 10 minutes, til done (about 3 turns).
3. Oven: spray baking pan, put in chicken and cover with sauce. Bake at 375, turning and basting chicken every 15 minutes. Takes about 30- 45 minutes.
4. Stove Top: put chicken in pan, cover with sauce. Cook, covered, over med-low heat, turning and basting chicken every 15 minutes. Remove the lid for the last 15 minutes to thicken up the sauce.Takes 30-45 minutes.
5. Slow Cooker: put chicken in cooker, cover with sauce. Since there is honey in this, I only cook on low. I've found that cooking on high can burn the honey. Cook on low 4-6 hours.
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