Honey Mustard Chicken Breasts
|Honey||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Chicken breast halves||6|
In a shallow baking dish stir together the honey, mustard, oil, curry powder and salt.
Wash and pat dry the chicken pieces and coat well with the honey-mustard mixture.
Cover and refrigerate for at least 1 hour or up to 24 hours.
Rotate the chicken in the Flat Standard Basket for 45 minutes or until browned and cooked through.