Such an easy recipe from my niece, Cindy Ricker Hurlock.
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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. |
- 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° (or until chicken is golden brown). It cooks fast.
- Serve over white or wild rice.
