cool curry chicken
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- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Chicken breast halves without skin; no bones |
| ¼ cup | Butter |
| ½ cup | Honey |
| ¼ cup | Dijon mustard |
| 2 tablespoons | Prepared mustard |
| 1 tablespoon | Curry powder |
| ½ medium | Lime; juice, rind, finely grated |
| 1 teaspoon | Salt |
| 1 | Clove garlic |
Preheat oven to 350 degrees.
Arrange chicken in a single layer in a pyrex baking dish.
In a metal saucepan, combine remaining ingredients and bring to a boil.
Remove from heat and pour over chicken.
Bake for 45 minutes - Baste from time to time if necessary.
Can be served hot over rice or cold for a summer buffet with rice salad.
Recipe by: Sabina - doesn't know what book it came from Posted to EAT-LF Digest by shaze <naralon@...> on Sep 01, 1998, converted by MM_Buster v2.0l.
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