Page 79 - 2019TOHCookbook

SUMMERS | SEATTLE, WA | SERVES 4
I have fond memories of growing up with my mom making this recipe on Sunday nights as a special family meal. My mom would often serve this dish with mashed potatoes and a vegetable and we would have a special dessert, like a cherry or lemon meringue pie that she had made from scratch.
INGREDIENTS
4 boneless, skinless chicken breasts 4 tbsp. butter
1⁄2 cup honey
1⁄4 cup yellow mustard
1 tsp. salt
1 tsp. curry powder
INSTRUCTIONS
1. Wash chicken pieces and pat dry with paper towel.
2. Melt butter in a 9 x 13 x 2 metal pan (lined with parchment paper) on the stovetop.
3. Stir the honey, mustard, salt and curry powder into the melted butter.
4. Put the chicken in the pan and coat both sides with the butter mixture, then arrange in the pan, meaty side up, in a single layer.
5. Bake at 375˚ F for 30-40 minutes until cooked through and no longer pink.
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CHICKEN DIABLE