Ingredients
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4
-
2
-
1/4
-
1/3
-
4
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Chicken Breasts in Curry-Honey-Mustard Sauce, Wanted to make a “honey-dinner” on Rosh Hashana and this was the main course., I thought this was fantastic!! I made it just the way the recipe says….except, I may have doubled up on the cayenne, because it had a bit of a kick to it!! Great chicken & ridiculously easy to make…Thanks for sharing!!, This is really good. I was in a time crunch so I cooked the breasts salt and peppered in a skillet for about 10 min in olive oil and butter. Made the sauce in a seperate pan and used about 3 tablespoons of butter and used honey mustard mustard. Then I put the chicken with sauce over it in a pan for 10 minutes at 425 covered. For you sauce lovers like me I would try cooking the saucenot the marinade seperatly to have extra for rice. Sauce was ready in about 5 min. just melt butter add spices and mix well.
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Steps
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1
Done
|
Melt the Margarine in an Ovenproof Pan. |
|
2
Done
|
Add Honey, Mustard, Curry Powder, Cayenne Pepper and Cumin; Mix Well. |
|
3
Done
|
Add the Chicken Breasts and Make Sure They Are Covered by the Sauce. |
|
4
Done
|
Cover and Marinate in the Refrigerator For 4 Hours or More. |
|
5
Done
|
Preheat Oven to 375f. |
|
6
Done
|
Remove from Refrigerator and Bake Covered For 10-15 Minutes. |
|
7
Done
|
Remove Cover and Bake 10-15 Minutes More Until Done and Juices Run Clear. |
|
8
Done
|
Baking Time Will Depend on the Thickness of the Chicken Breasts. |
