This recipe was passed along from a friend and has become a weekly request from the kids - who love to help to make it!
40z butter
half cup dijon mustard
quarter cup honey
2 tablespoons curry powder
1 lb chicken ( we have used boneless skinless breasts and skinless thighs with great success!)
- Preheat oven to 350.
- Place butter in large pyrex baking dish and place in oven to melt as oven preheats.
- Remove dish and carefully stir in mustard, honey and curry into a lovely sauce.
- Place chicken in sauce and turn to coat.
- Return to oven and bake 15 minutes, turn pieces and bake another 10-15 minutes until golden brown and bubbly.
- Serve with rice and green beans and be sure to spoon any extra sauce from the dish over the rice.
Italian Stuffed and Wrapped Chicken Breasts
A good friend served these the other night. So simple and delicious!
4 chicken breasts (boneless, skinless)
4 oz fontina cheese, cut into 4 1 oz pieces
16 slices proscuitto ham
8 large basil leaves
- Preheat oven to 350
- Season chicken with salt and pepper
- Make a slit in each chicken breast and stuff with 1 piece of the cheese and 2 basil leaves.
- Place 4 slices of proscuitto overlapping on board and starting with chicken on one end, roll the chicken breast in the proscuitto. Place seam side down in a baking dish.
- Drizzle with olive oil and bake about 30 minutes until proscuitto is crisp and cheese has begun oozing from the chicken.
Our friend served it with Lemon risotto cakes and green salad. It was a memorable meal!
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