Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Fryer; cut-up |
| 4 tablespoons | Margarine |
| ½ cup | Honey |
| ¼ cup | Pineapple juice |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Salt |
| 1 teaspoon | Curry powder |
In large baking dish, melt margarine. Add honey, pineapple juice, mustard, salt and curry powder. Mix well. Coat chicken with mixture and arrange in baking dish. Bake uncovered about 1 hour at 375°F. Turn once or twice.
Source: San Antonio Conservation Society Cookbook Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.186 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998