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Nutrition Facts
Serving Size 1 (157g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon seasoning salt
Calories 258
Calories from Fat 56		(21%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 193mg		8%
Potassium 327mg		9%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.5g	2%
	Sugars 23.6g
Protein 26.8g		53%
detailed view... how is this calculated?

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Recipe #152284 | 45 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Jan 18, 2006

WW-friendly adaptation of the delicious recipe posted by Pamela (Chicken Bombay (Oamc)). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)

SERVES 6 (change servings and units)

Ingredients

1/8 cup olive oil
1/4 cup mustard
1/2 cup honey
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts

Directions

1
Combine all ingredients, except chicken, in a small sauce pan.
2
Heat over medium heat until smooth and slightly warmed.
3
Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
4
Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
5
Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
6
To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > North American > United States
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: cyaos

On Mar 23, 2008

This was good and I will make it again. I did double the curry spice and am glad I did as it may have been a bit bland for our tastes otherwise. I also used about half the onion powder and then added fresh onions which went lovely with the sauce. In the future I will add fresh garlic as well as I always try to use fresh instead of powders. I served this with divine indian spinach and Yemenite Rice and it was a tasty meal. My boyfriend loved this dinner (which I made for Easter Sunday). Thanks for posting!

0 people found this review helpful

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From: Mariah

On Jan 8, 2008

Fabulous. I didn't have onion powder so I used some jarred garlic. Doubled the sauce recipe using 3/4 c honey and 1 tsp curry powder. I didn't read my directions well and dumped all the sauce over the tenders before putting the oven and it turned out perfectly. DH suggested using the sauce on wings. Yummmmm.....

1 person found this review helpful

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From: ShannonE

On Apr 12, 2006

Oh, add fresh garlic!

3 people found this review helpful

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From: Paguma

On Mar 13, 2007

Overall it was very good, but I thought it really needed more spice. It seemed like just a honey mustard sauce. I would double the chili powder and curry powder if I did it again. Maybe add some chili flakes too.

2 people found this review helpful

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Read all 14 reviews