a.k.a known as cool curry chicken. My good friend Cathy introduced me to this delicious dish, so I've renamed it in her honor. It's a wonderful dish for company because you can prep it ahead of time and then just pop it into the oven. It's so easy to whip together. I cut the recipe in half when making it just for the two of us and have leftovers for another meal. Serve it hot over rice and cold or at room temperature the next day (hence the name cool).
Cathy's Curry Chicken
6-8 boneless chicken breasts
1/2 stick butter
1/2 C honey
1/4 C Dijon mustard
2 T yellow mustard
1 T curry powder
1/2 lime, juiced and rind grated
1 t salt
1 clove garlic, minced
Arrange chicken breasts in single layer in a 9x13 casserole. Cut in half lengthwise if very large.
Combine remaining ingredients in a saucepan and bring to a boil. Remove from heat. Pour over chicken.
Bake @ 350 for 35-45 minutes, basting once or twice.
Links: Ekats Kitchen, Funky Junk Interiors
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