Honey Chicken
Such an easy recipe from my niece, Cindy Ricker.
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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.
  1. Heat all but chicken in sauce pan. Pour mixture into glass baking dish.     
  2. Place chicken in pan. Place pineapple or vegetable rings on top of chicken. Bake until done@ 350° (or until chicken is golden brown).  It cooks fast.
  3. Serve over white or wild rice.