Chicken Breasts in Curry-Honey-Mustard Sauce Recipe #100014
Wanted to make a "honey-dinner" on Rosh Hashana and this was the main course.
by Chef Dudo
4½ hours | 4 hours prep
SERVES 4
- 4 skinless chicken breasts
- 2 tablespoons margarine
- 1/4 cup prepared mustard
- 1/3 cup honey
- 4 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- Melt the margarine in an ovenproof pan.
- Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
- Add the chicken breasts and make sure they are covered by the sauce.
- Cover and marinate in the refrigerator for 4 hours or more.
- Preheat oven to 375°F.
- Remove from refrigerator and bake covered for 10-15 minutes.
- Remove cover and bake 10-15 minutes more until done and juices run clear.
- Baking time will depend on the thickness of the chicken breasts.
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5 stars