This is an old favorite that works in a pinch since I always have the ingredients in the pantry. For almost all chicken dishes I use boneless, skinless chicken tenders instead of breasts since they thaw much more quickly and cook really evenly. The cook time using tenders is about 20-25 minutes.
3 pounds chicken pieces
1/4 cup melted butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder
Place chicken in a shallow baking dish, skin up. Combine remaining ingredients; pour over chicken. Bake uncovered at 350 until cooked through. Serve with white rice.
Recipe Source: Kari Roller
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