Time 1h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Dip chicken in sauce. Place in casserole dish skin side up. Bake at 375 degrees for 1 hour, basteing every 15 minutes.
Time 4h30m Yield 4 Number Of Ingredients 6 Steps:
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
Time 1h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Combine margarine, mustard, honey and spices. Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken. Bake covered at 375 for 1 hour. I usually bake uncovered for the last 30 minutes and turn the chicken as it browns. Serve over rice.
Yield 18 Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees F (150 degrees C). Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.
Number Of Ingredients 6 Steps:
Arrange chicken in shallow baking pan, skin side up. Combine rest of ingredients and pour over chicken. Bake at 375F for 1 hour 15 minutes, basting every 15 minutes, or until tender.
Time 1h15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.
Time 1h20m Yield 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet. In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered. Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
