Curry and Dijon Chicken

Curry and Dijon Baked Chicken

4 boneless, skinless chicken breasts
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons soy sauce
½ tablespoon curry powder (increase the amount for a more intense and spicy flavor)
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)

1. Prepare the chicken by removing any skin and flatten the pieces so they are an even thickness.

2. Mix the honey, Dijon mustard, soy sauce, curry powder, black pepper, and crushed red pepper flakes in a bowl.

3. Add the chicken to the bowl and mix until the chicken is evenly coated.

4. Allow the chicken to marinate for at least 3 hours. The longer, the better!

5. Preheat oven to 375 degrees.

6. Lightly grease a baking sheet or dish and lay out the chicken pieces in the pan.

7. Bake the chicken for 20 minutes.

8. Remove the pan from the oven and turn the chicken over.

9. Return the chicken to the oven and bake for an additional 20 minutes or until the chicken is cooked through.

Note: As the chicken bakes, keep an eye on the pan to see if the juices begin to
brown. As the browning begins to form, add water to the pan. I often use about 1 to 1½ cups of water. The water will loosen the brown parts from the bottom of the pan, thicken with a little additional cooking time, and make an excellent sauce to pour over the chicken after it bakes.

** I just mixed the sauce and dumped it in a pan with the chicken. It goes great over brown rice.