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Honey Baked Chicken II

Reviewed: Dec. 4, 2012
I've made this recipe as written a few times and it is great!!! As with most recipes that I love, once I am comfortable with the dish I like to tweak it a bit to make it my own. Here are the changes that I have made and found to be wonderful... 1. I use chicken breast, parboiled in chicken broth or sauteed in butter (depending on my mood) then drained. This prevents the flavor and consistency of the sauce from being diluted by the chicken juices. 2. Mix together 1/2 cup of melted butter, just under 1/2 cup of honey, and just under 1/4 cup of mustard. 2 tsp curry powder (as others have suggested) 1/2 tsp garam masala, 1/2 tsp cayenne pepper and 1/2 tsp salt. 3. Pour the mixture over the chicken in a casserole dish, cover and bake 10-15 min til sauce gets nice and sticky. 4. Spoon over rice and top with crushed walnuts and dried cranberries. ***I recently served this with butternut squash sauteed in butter and sprinkled with brown sugar.
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Anniversary Chicken I

Reviewed: Apr. 30, 2009
My family absolutely loves this recipe! It's requested all the time, and the only thing I do differently is cook and crumble fresh bacon on top. I have used both red and green onions, and find both to be delicious, but I try to use green when I can. Also, never really felt the need for parsley, so I just skip it....Oh, and I never bother to brown the chicken first. It comes out tender and juicy every time.. just up the cooking time to 40 minutes or so
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Sweet And Sour Chicken Meatballs

Reviewed: Jan. 3, 2009
I would love to give this dish the five stars I think it deserves, but unfortunately my kids and husband did not care for it.
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