Honey-Baked Chicken

“I really enjoyed this recipe.As promised, it was quick and easy.Since my family doesn’t like curry, I just substituted with garlic powder.I especially enjoyed the colour the sauce gave the chicken.”

“I love this recipe. I make this at least once a month because it is so easy. Only thing different I do is I use butter instead of margarine and a lot less of it, about a 2 tblsp, does not seem to take away from the wonderful flavor at all.As a matter of fact I am going to make that right now!”

“Nice, simple and tasty. Cut down curry powder and added a little garlic.”

“It was pretty greasy from all the butter.The flavor was nice, but a bit weak.Maybe more honey and less butter would cut down on the grease and add to the flavor.”

“Thanks Jenny! This was really good. I used 3 frozen chicken breasts (the frozen boxed kind), so I didn’t add any salt since I find those chicken breasts kind of salty to start with. I made the recipe as stated and added a bit of garlic powder and dried chopped onion to the sauce. DH doesn’t like curry but I added it anyway and he admitted that he couldn’t really taste it.”

“WOW ! This is super delicious!! I doubled the sauce and used sliced boneless skinless chicken breasts and added honey mustard dressing to the mix too. I made homemade mashed potatoes and served the chicken over the mashed potatoes. The sauce does taste great with the potatoes as other users suggested.Thanks sooo much for posting! This is a keeper!! OH my family also doesn’t like curry, I know you said to try it, but I’m not that brave lol. I didn’t wanna ruin the whole dish if we wouldn’t like the taste.”

“My whole family ate it!! The boys even had seconds! I froze chicken breasts with the sauce, thawed and then baked according to directions. My only critique is that my sauce turned out very, very thin. It is a good sauce, and we would like it thicker, so it will stick to the chicken (and rice). Next time, if the sauce is still thin, I will thicken it before serving. Thank You for a great recipe!”

“Our mom’s must have know each other! I have this one too except mine calls for 4 skinless chicken breasts.It’s so simple and delicious. Mom gave it to me right after I had our son and I needed delicious recipes that didn’t require alot of time.”

“Used just 1 tbsp margarine and instead of curry 1 tsp onion powder. It was delicious and we will definitely make it again. I’ll probably make extra for dipping though since it was a relatively light flavor.”

“Just made this and will do it again and again. DH does not like curry so I left it out, but he wants more, and is now packing his lunch with this chicken. Thank you !”

“This is delicious! I did use garlic powder instead of curry and it was fine. However, the family has decided that next time we will be brave and try it with curry.”

“This recipe looked really good to me and I was so anxious to try it out that I went ahead even though I couldn’t find mustard in my nearby supermarket. I used 2 tbs melted butter, 2 tbs honey, 1 tsp salt and 2 slightly heaped tsps curry powder.Froze the marinated chicken pieces for a couple of nights.Defrosted and baked it for about 1 hour until brown.There was nothing to baste with but the flavour turned out very good and the chicken tender! I know I didn’t really follow the recipe but it tuned out good and I’m happy.”

“Wonderful recipe! I used skinless and boneless chicken breasts with fantastic results. They came out juicy, moist and very tasty. The sauce is lovely. The sweet and savory flavor went together very nicely with mashed sweet potatoes I served along with the chicken. And steamed broccoli finished my dish. This was a dinner I will enjoy many more times. Thank you Jenny for sharing your recipe. :)”

“My DH and I really like this, though I’ve always left the curry powder out (not our favorite), but it is a simple, tasty dish! It goes great with chicken flavored rice. Thanks!”

“Excellent and simple chicken! We really enjoyed the sweet and savory glaze with a beautiful color from the curry. Smells fabulous while cooking and the kids kept coming in the kitchen to see what was for dinner. Only basted twice and used 4 chicken breasts with bones and skin. Served with jasmine rice for a yummy and kid-friendly meal. Thanks for sharing the recipe!”

“One of my longtime favorite recipes.I use butter and discovered I don’t really need to baste more than about three times. Easy and delicious.(And I don’t like curry!)”

“I LOVE this chicken. When I first made it, I thought it called for dry mustard, so I used that. It was fabulous. Now I use that as well as 2T ofcountry dijon mustard and a teeny bit of cayenne pepper. It’s so good, when I make the sauce, I double it and freeze half in a ziplock baggie. Then next time I just warm the bag in the sink and pour it on. (2 minute prep time for a great dish, can’t beat that)”

“Tasty chicken!We also used garlic powder vs. curry, but this is a recipe that we will use again.Although, next time I will only baste the chicken at the half way point instead of at 15 min. intervals.”

“Wonderful taste and my hubby loved it, he thinks he is a food critic and he usually complains about something or other but no complaints from him on this one. I cut back on the curry as well and added garlic powder. I used chicken breasts and they were done in about 30 minutes. Thanks for posting this one will do again for sure.”

“Fabulous! I used all spice (because I THOUGHT I had curry when I went to the store, but I didn’t) and a little more spicy brown mustard than called for. Should I say again – Fabulous!”