| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1992 dccc, 3rd, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 1 | Onion, chopped | |
| 1/3 | c | Honey |
| 1/3 | c | Mustard, spicy |
| 1 | T | Curry powder |
| 2 | 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:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 30
Total Fat: 3.3g
Cholesterol: 73.1mg
Sodium: 66.3mg
Potassium: 284.7mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 24g
Protein: 27.2g