Ingredients
-
1/8
-
1/4
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1 1/2
-
-
-
-
-
-
Directions
Chicken Bombay Lighter, WW-friendly adaptation of the delicious recipe posted by *Pamela* Recipe #123104. Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. 5 ww points, Cooking instructions were spot on, had to give the largest breast an extra two minutes. Like many others, I also doubled the curry powder but still the honey was overpowering. The consistency of the sauce was excellent but it was very sweet for my taste. If I were to make it again I would try to find something to replace some of the honey, or add some more spices to combat that., I really liked this. The sauce is delicious, and the chicken came out and moist and perfect. I also did double the curry powder, and am glad I did as the spices were just right. Thanks for sharing!
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Steps
|
1
Done
|
Combine All Ingredients, Except Chicken, in a Small Sauce Pan. |
|
2
Done
|
Heat Over Medium Heat Until Smooth and Slightly Warmed. |
|
3
Done
|
Roll Each Piece of Chicken Into the Sauce and Place in a Greased, 9 X 13-Inch Baking Pan. |
|
4
Done
|
Bake Uncovered For 30 Minutes at 375f Cook For Less Time If You Are Using Chicken Breast Tenders. |
|
5
Done
|
Spread Remaining Sauce Over Chicken and Bake For a Few More Minutes Until Chicken Is Done. |
|
6
Done
|
to Freeze: Prepare Sauce Ingredients in a Small Zip-Top Bag. Put Chicken Breasts in a Larger Zip-Top Freezer Bag. Put Both Bags Together Into Another Bag With Cooking Directions Inside as Well. Label and Freeze For Up to 4 Months. to Serve: Thaw Overnight in Refrigerator. Drain Chicken and Proceed With Step 2 Above. |
