Here’s what we had for dinner tonight! This is one of my staple recipes. It’s super easy with really short hands-on time. Plus, as long as you use equal parts honey, dijon mustard and melted butter and don’t over-do the curry (just taste the sauce as you’re making it to see if it’s good or not!), you really can’t screw this one up! I love serving this with whole wheat couscous (spoon extra pan sauce over the chicken on each plate and let it soak into the grain) and a green veggie.
Here’s the recipe:
Salt and pepper
Boneless, skinless chicken breasts
Pre-heat oven to 350⁰
In Pyrex measuring cup, melt butter (approx. 1/3 cup for 1-1.5 lbs. chicken). Add approx. 1/3 cup honey and 1/3 cup Dijon mustard to melted butter. Stir. Add approx. 1 tsp curry power and dash of salt and pepper. Stir well.
Line small casserole dish with foil. Place chicken on foil, and pour butter mixture over chicken. Cover with foil and bake 20 minutes. Uncover and back for 20-40 minutes, until chicken is done.