| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, 1992 dccc, 3rd | 4 | Servings | |
INGREDIENTS
| 4 | Breasts, chicken, halves, broiler/fryer, boned, skinned | |
| 1 | sm | Onion, chopped |
| 1/3 | c | Honey |
| 1/3 | c | Mustard, spicy |
| 1 | tb | Curry powder |
| 2 | lg | Garlic, cloves, minced |
INSTRUCTIONS
In a small bowl, make the sauce by mixing together the onion, honey, mustard, curry, and garlic. Place the chicken, skin side up, in a single layer in a large shallow baking pan. Pour sauce over the chicken and bake in a 350 F oven, basting every 15 minutes, for about 1 hour or until the chicken is fork tender. Serve with rice. Cook: Barbara Gulino, Maine Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”