Jan 4., 2013
Still trying to get used to writing 2013, cannot believe we are off to a new year already.
Do you ever have a craving in the middle of the day? Well, this afternoon I wanted to have chicken. It was indeed one of those rare occasions I developed a sudden yearning for the bird. I searched for different recipes for chicken and found this very simple one on Food. com. I had Bombay chicken before, but I do not remember that they tasted like these ones. But regardless, they turned out very tasty, I even got a thumbs-up from my in-house food critic who does not normally care for chicken. In other words, this dish passed the taste test.
1/8 cup olive oil
1/4 cup mustard
1/2 cup honey
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
Combine all ingredients, except chicken, in a small sauce pan
Heat over medium heat until smooth and slightly warmed.
Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.