Curried Honey Mustard Chicken

When Allan was the bishop we had a dinner for all the bishopric and clerks. We served this chicken. Everyone loved it. It is delicious and easy to make.

When I was taking it over to the church for the dinner, I spilled some of the sauce in the car. Curry powder, along with the butter and mustard really stain. I worked really hard to get the stain and the smell out of our brand new car, but failed. At least our car smelled delicious for week or two. I ended up having to have the car detailed to get the aroma out.

 Curried Honey Mustard Chicken

⅓ cup butter, melted 

⅓ cup honey

¼ cup Dijon-style prepared mustard

4 teaspoons curry powder

1 pinch ground cayenne pepper

4 skinless, boneless chicken breasts

Diced mango

Cilantro sprigs

Lime wedges

Rice

Step 1 In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

Step 2 Preheat oven to 375 degrees F (190 degrees C).
Step 3 Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Step 4. Serve overcooked rice. Garnish with mangos and cilantro with lime wedges on the side.