A very simple but tasty recipe. When quick and easy is imperative, this is my go-to weekday entrée. This Curry-Mustard Boneless Chicken Breasts recipe can be adjusted up or down according to how much chicken you’ll be using, with these measurements supporting 1-1 ½ pounds. Leftovers make a great base for chicken salad, so I always make extra for a simple second meal.The curry is tempered with honey for a sweeter, slightly crispy skin. Curry is high in anti-inflammatory properties, its’ great for those who are calorie conscious or for a quick dinner after a tough gym workout or a day on your feet. Easy to make in quantity, its’ a tasty entree for serving larger groups.
- ¾ stick butter, melted
- 4 Tablespoons Dijon mustard (other varieties, except for grainy mustard, work equally well)
- 1 teaspoon curry powder
- 1/3 cup honey
- Blend the ingredients with a spoon and pour over trimmed breasts.
- For thick chicken breasts, cook 1 ¼ hours at 350 degrees, turning once. For thinner breasts or cutlets, 45-50 minutes will do it, turning at 25 minutes.
Note: Sometimes the butter separates towards the end of cooking. In that event, let the sauce set a few minutes after removing from oven and give a quick stir to re-amalgamate before plating.
Optionally served over white or brown rice.