Wednesday, May 13, 2009

Curried Honey Mustard Chicken

I made this quite a while back but never got around to posting it.

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It was a really tasty dinner that everyone enjoyed. Well... not Bob... but everyone else really enjoyed it.

This was a great for a night when you have chicken thawed, not a lot of time and have no idea what you want to do with it.

This is stuff I always have on hand, so it came together pretty easily.

Curried Honey Dijon Chicken
Chicken breasts, boneless/skinless
1/3 C Dijon mustard
1/2 C honey (I think I'd use a little less next time)
1 TBLS curry powder
a good pinch cayenne, more or less depending on how hot you like it

Whisk together all ingredients and pour over chicken.
Refrigerate for 30 minutes.
Into a 400F oven for 20 - 40 minutes, the internal temp reaches 165F and/or juices run clear. About half way through, base the chicken with the honey mustard sauce in the pan.

That's it. Pretty easy, huh?


Whisk together sauce ingredients
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Don't forget the cayenne!
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Arrange chicken breasts in a baking dish and pour sauce over them.
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Cover and pop that in the fridge for about 30 minutes.

Put that covered dish into the oven; preheated to 400F.

Baste chicken about half way through.
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When chicken reaches 165F, it's done!
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Add a side and some veggies... and it's dinner time!
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13 comments:

Michele said...

biI'm always in need of Chicken Breast recipes. Thanks for posting something so unique and easy!

noble pig said...

Wow, that's like dinner in five minutes. I love that and it looks pur-tee too!

Natashya said...

I love honey mustard chicken, looks delish.

girlichef said...

That looks like a bunch of flavor packed into this easy dish...yum! I think I may have to try this one :)

Bob said...

Well it looks quite lovely, but this Bob is going to have to go with your Bob. I've never been a curry fan.

Van Santos said...

Interesting take on the dish. I wouldn't expect the curry/honey mustard to mix well.

Added to the book o things to try.

Culinary Alchemist said...

OMG that looks so good!!! Sweet Curry, is that Indian or Thai? I NEED to make this... :)

Joelen said...

I need to play with curry more in recipes - this looks delicious!

Spryte said...

Shane... I don't know if it's Indian/Thai or just some misc blend.

The Penzey's bag says... spicy and rich, not hot...

Great Flavor with very little heat. Good started curry powder. Great to perk up low-fat, salt-free dishes such as steamed veggies, baked chicken or fish. For dip or salad dressing, mix 1 - 2 tsp in 1 TBLS water, blend into 1 C sour cream or yogurt or oil & vinegar, with 2 TBLS green onion bits.

It contains:
turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, tellicherry black pepper and cayenne red pepper.

Donna-FFW said...

Oh what a delicious and easy peasy dinner. I love honey mustard and with the curry it must be so damn good!

Lara said...

This looks like a combination of two recipes that I make regularly, both of which my family loves! We'll have to give this one a shot!

Tangled Noodle said...

Great flavors! I'd never turn down a curried dish. 8-)

Kevin said...

This is such a great flavour combo. I did a version with maple syrup instead of honey a while ago.