We are big fans of curry at our house (even the kids love it). Add some to a honey mustard sauce, and you have got some seriously yummy chicken on your hands.
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are - I use pretty thick chicken breasts, so I cooked it for 20 minutes covered and another ten or so uncovered).
So I didn't decide to make this until it was way too late to marinate it for that long. I only was able to get about an hour of marinating in. So I used my newest favorite kitchen gadget - the meat injector.
Have you ever used one of these? I mentioned it here, also. I just got some of the sauce in here and injected it right into the chicken. Yum.
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