Oh boy — time to wake up those taste buds! My buddy Amy emailed me a recipe for Curried Honey Mustard Chicken that she said was beyond delicious. She added that besides being delicious it was also super easy – my favorite combination. I looked at the ingredient list and had everything on hand so I made a plan to whip this one up.
I made it this week and she didn’t lie…it was FANTASTIC and so dang easy! This one is going on my meal rotation and I will definitely be making this one again very soon! As you can see I paired it with some couscous and roasted brussel sprouts. That plate you see is the kind of meal that I love!
Now I will tell you that my boys took one bite and decided that it wasn’t their cup of tea. It has curry and cayenne but I didn’t want to modify Amy’s suggested recipe before I tried it. Luckily, I was smart and thought ahead. I roasted them a plain chicken breast as a backup. This one has a spice kick but it’s not a hot kick…it’s a flavor kick on a super moist chicken that is just fantastic.
The hardest part of this recipe is waiting for it to marinade. Once that is done, a few minutes in the oven and dinner is done!
This recipe is part of the Publix Menu Plan Week Of 8/28. Here is the other recipe that I have shared so far this week –
- 2 tablespoons butter, melted
- 1/3 cup honey
- 1/4 cup Dijon-style mustard [i](I used stone ground dijon)[/i]
- 2 tablespoons curry powder
- 1 pinch ground cayenne pepper
- 4 skinless, boneless chicken breasts
- Combine the melted butter, honey, mustard, curry powder and cayenne powder and mix until combined.
- Place the chicken in a baking dish and pour the mixture over the chicken.
- Cover and refrigerate, allowing to marinade for at least 4 hours or overnight.
- Preheat oven to 375º F.
- Bake the chicken, covered, for 10 minutes.
- Remove cover and bake an additional 10 – 15 minutes (or until chicken is cooked through).
Grab some of the Springer Mountain Chicken BOGO $6.39/lb (unadvertised deal) and make this one for next to nothing!
What can be used instead of butter. I can not have dairy,soy or gluten.
What can be used instead of butter. I can not have dairy,soy or gluten.
Coconut oil would be in keeping with the curry and is very healthy. Peanut oil might also work and would also be in keeping with a curry but if you have a soy allergy; you might also have a reaction to peanut.
Butter, coconut and peanut are what I use in cooking.
I only use vegetable oil if I am baking goodies to give away; just because so many do have peanut allergies.
Hope that this helps.
Coconut oil would be in keeping with the curry and is very healthy. Peanut oil might also work and would also be in keeping with a curry but if you have a soy allergy; you might also have a reaction to peanut.
Butter, coconut and peanut are what I use in cooking.
I only use vegetable oil if I am baking goodies to give away; just because so many do have peanut allergies.
Hope that this helps.
I bet that this would be really good with thighs too.
I used thighs and it was very good!
I bet that this would be really good with thighs too.
I used thighs and it was very good!