|Dry mustard||1 Teaspoon|
|Curry powder||2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Chicken breast halves||4|
|Chicken bouillon cubes||4|
|Boiling water||1 Cup (16 tbs)|
|Sesame seeds||4 Teaspoon|
Dissolve dry mustard in 3 tablespoons water in a small bowl.
Add curry powder, paprika, and garlic powder, mix well.
Mixture should be the consistency of prepared mustard, add more water if needed.
Rub chicken breasts with mustard mixture, and place in a lightly greased 12- x 8- x 2-inch baking dish.
Combine bouillon cubes with 1 cup boiling water.
Pour over chicken breasts.
Bake, uncovered, at 350Â° for 45 minutes, turning frequently.
Increase oven temperature to 425Â°, turn chicken breasts skin side up, and sprinkle with sesame seeds.
Bake 10 minutes or until golden brown.
Remove to serving platter, garnish with lemon slice halves, if desired.