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My Opinion???
This recipe was absolutely delicious!!!
This recipe was absolutely delicious!!!
I decided to use a recipe found on All Recipes. I changed a couple things. A day ahead of time I sliced my chicken breast in half the long way and poked holes in all the pieces so the marinade would permeate through the whole chicken. I placed all chicken pieces in a gallon zip lock bag. Put a couple tsp of Olive Oil in with a couple sprinkles of garlic powder, onion powder, and season salt. I zipped the bag closed and smushed the mixed making sure to cover all the pieces. As I was putting all the marinade mixture in the bowl to mix up I noticed we didn't have any curry powder so I used Cajun powder. I followed direction for the rest of the mix. I poured the mixture on top of the chicken then placed it in the refrigerator overnight. When it was time to start dinner, I sliced half a white onion into think sliced and sauteed it in a couple tsp of Olive Oil in a skillet on medium high until the onions were almost translucent. Then poured the contents of the bag of chicken on top of the onions cooking the chicken on both sides until the chicken is cooked thoroughly. The original recipe is as follows.
Ingredients
Ingredients
- 6 skinless, boneless chicken breast halves
- 1/3 cup butter, melted
- 1/3 cup honey
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
- Prep 15 m
- Cook 30 m
- Ready In 45 m
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
- Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).