Tuesday, June 3, 2014

Honey Mustard Chicken

  Honey Mustard Chicken
6 – 8 Servings
chicken, skinned, cut in eights or 6 boneless/skinless breasts
½ cup honey
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon oregano
1 teaspoon curry powder
any chopped fresh herb for garnish - optional

Mix together the honey, mustard, salt, oregano and curry powder.
Marinade chicken for at least 2 hours.
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.

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