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Nutrition Facts
Serving Size 1 (244g) Recipe makes 4 servings
Calories 319
Calories from Fat 105		(32%)
Amount Per Serving		%DV
	Total Fat 11.7g	17%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 266mg		11%
Potassium 364mg		10%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 0.1g	0%
	Sugars 23.2g
Protein 30.0g		59%
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Sweet and Tangy Chicken

Recipe #377392 | 1 hour | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: sleepycat
Jun 16, 2009

A nice, fairly easy way to cook up some boneless chicken. One of my dad's favorites! The secret is to brown the chicken until crisp on low heat before baking.

SERVES 4 (change servings and units)

Ingredients

4 slices bacon
4 boneless skinless chicken breast halves (not too thick)
flour (for dredging, you can season with black pepper and a little salt, if desired)
1/3 cup honey
3 tablespoons dijon-style mustard
1/4-1 teaspoon curry powder (to your liking)
salt
ground cayenne pepper

Directions

1
Cook bacon until crisp. Reserve drippings. Crumble bacon.
2
Preheat oven to 350 degrees.
3
Dredge chicken in flour. Place in reserved drippings over low heat. Cook until browned (about 10 minutes). Transfer into a 8x8x2 baking dish.
4
Bake 20-30 minutes, depending on thickness of chicken.
5
Combine remaining ingredients in a small bowl (salt and cayenne pepper to taste). Drizzle over chicken.
6
Cook 10 minutes more.
7
Top with bacon, and cook 5 minutes more.