20 October 2010

This is a recipe I tried last night and loved. It is adapted from one on Allrecipes.

Curried Honey Baked Chicken

¼ cup olive oil
¼ cup honey
1 tbsp dijon mustard
1 tsp salt
1 tsp curry powder
4 chicken breasts

Combine olive oil, honey, mustard, salt, and curry powder and stir to combine. Place mixture in a large resealable plastic bag and add chicken. Toss to coat. Refrigerate for at least an hour.

Preheat oven to 350°. Place chicken in a shallow baking pan lined with foil. Drizzle marinade over the chicken.

Bake for 30 minutes, or until chicken is no longer pink.

Makes 4 servings.

This chicken was so good! I never would have thought to pair honey, mustard, and curry, but it is great on chicken. If you are worried about it being hot, it's not. Well, I guess it depends on what kind of curry you use. If you use a spicy curry, then it would be, but I use a sweet curry. It's basically all of the flavor without all of the heat.

The original recipe called for using a whole chicken cut into pieces. I don't like doing that, and several reviewers said that they made it with boneless skinless breasts, so that's what I did. I halved the marinade and doubled the curry. It was perfect.

The original recipe didn't call for marinating, but it was suggested by reviewers. I didn't get to marinate mine for a whole hour (it was probably only 15 mins), but I think that would make it even better. Make sure you put foil on your pan because the honey will burn (on the pan, not on the chicken), and it would be very difficult to clean.

The first time I made this, I used butter like the original recipe called for. But then I was wondering if it would work with olive oil instead (especially since it is supposed to marinate in the fridge), so I tried it that way tonight. Just as good and a little bit healthier.

So glad I found this recipe. I'll definitely be making it again.

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