Recipe by Kristen M
"Easy, tasty, and very kid-friendly."
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skinless, boneless chicken breast halves
1 1/2 teaspoons
This is an extremely simple, yet very tasty recipe! I tried to make it as close to the recipe a possible...but after I'd started making it, I realized that I was out of regular dijon mustard. I used honey mustard instead...and it tasted great. I also forgot to thaw my chicken breasts ahead of time...and I put this together at about 11:30 last night. I just put the frozen breasts in the greased pan and poured the marinade over. I covered it with foil and put it in the fridge overnight. It made a great lunch for us...after church, I pulled the pan out of the fridge and just popped it in the oven. I did find that it took a lot longer to bake...more like an hour. But we have problems with our oven over/under heating, so that might have been the case. The finished chicken was extremely juicy, tender, and the flavors of honey, mustard, and curry came through very well, harmonizing nicely without anything being overpowering. Thanks for sharing the recipe...it's a keeper!
This was OK but certainly nothing exciting. I was afraid of the honey or mustard being too central to the flavor, but neither was "too much." Perhaps the soy covered that a bit. Unlike some of the reviews, I do like curry as long as it's not ridiculously strong, but I really couldn't even taste it. (There was a hint of it in the leftovers heated up.) It's a bit of an odd blend of ingredients, but nothing seemed to predominate at all - so there was nothing about it that really "made it" for me. It's very easy and I give extra credit for that; however, it's not a "last-minute" kind of easy for when I just want something easy and quick, because of the marinating time.
I wasn't going to make this because I have never used curry powder before but boy am I glad I went and bought it. Haven't had a chicken recipe I enjoyed this much in a long time. It is the kind you let a mmmmmmm out with each bite. Even DH liked it. You won't be sorry if you make it. I plan on making this often.
I made this dish with the suggestion of a previous poster by adding apricot jam and some cut up dried apricots. It helped cut the curry a bit. It turned out great.
I made this for recipe group, we enjoyed it. I cut the curry to 1 tsp because I was serving it to children. I found it left me wanting some fruity flavor with it. I think next time I might add a little bit of apricot preserve just to balance the curry. I would increase the curry to the full recipe amount, it wouldn't be too much for us next time.
While this was a 5 star put together rather quickly recipe to set over night in the refrig...I wasn't too excited about the flavors. My family loved it very much as they ate the entire batch. I used a family pack size of chicken breasts( it was 6 breasts, but they were severely huge), I butterflied all the chicken breasts to make more portions and to stretch it out further. Doubled the sauce to accomendate the amount of chicken I had. All in all they loved it, I thought it was okay. Don't know what I could add or change to make it a wow factor for myself. TY though.
I followed the recipe as written. I let it marinate for over a couple of nights. It turned out really good. My husband and son really enjoyed it. Thanks. It is likely to be a regular item in our house for dinner.
Should be called Curry Baked Chicken
* Percent Daily Values are based on a 2,000 calorie diet.
Honey-Mustard Baked Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
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