Such an easy recipe from my niece, Cindy Ricker Hurlock.
Ingredients
Chicken breasts, one or two per person - deboned
(If you like thighs, this is perfect for them also, but don't mix the breasts and thighs as cooking time may differ.)
3/4 cup honey
1/2 teaspoon curry powder
3/4 cup butter
2 tablespoons dijon mustard (to taste)
salt and pepper to taste
juice of 1 lemon or lime
1 can of pineapple rings (optional) I like to use sauteed red pepper rings or onion rings instead.
Chicken breasts, one or two per person - deboned
(If you like thighs, this is perfect for them also, but don't mix the breasts and thighs as cooking time may differ.)
3/4 cup honey
1/2 teaspoon curry powder
3/4 cup butter
2 tablespoons dijon mustard (to taste)
salt and pepper to taste
juice of 1 lemon or lime
1 can of pineapple rings (optional) I like to use sauteed red pepper rings or onion rings instead.
Steps
- Heat all but chicken in sauce pan. Pour mixture into glass baking dish.
- Place chicken in pan. Place pineapple or vegetable rings on top of chicken. Bake until done@ 350°F (or until chicken is golden brown). It cooks fast.
- Serve over white or wild rice.