January 20, 2011

Honey Curry Chicken

2 skinless chicken breasts
1 tsp salt (or less)
¼ c margarine
1 tsp curry powder
¼ c honey
pineapple chunks
¼ c mustard (yellow or Dijon)
Pineapple juice & cornstarch (optional)

Line a baking pan with foil. Melt margarine, add honey, mustard, curry and salt; mix well to blend. Put chicken in pan and coat well with the butter- honey mixture. Bake uncovered, basting often, in a 325* oven for 1 hr 15 minutes. Pineapple juice may be added to the sauce and thickened with cornstarch. Serves 4 (if you like it saucy, just double the sauce ingredients)

Jenn Shurtz

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