Chicken Bombay (Lighter)

Sharlene~W's Note:

WW-friendly adaptation of the delicious recipe posted by *Pamela* (Chicken Bombay (Oamc)). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1⁄8; cup olive oil
• ¼ cup mustard
• ½ cup honey
• 1 teaspoon seasoning salt
• ½ teaspoon chili powder
• ¼ teaspoon onion powder
• ¼ teaspoon curry powder
• ¼ teaspoon pepper
• 1 ½ lbs boneless skinless chicken breasts

Directions:

1. Combine all ingredients, except chicken, in a small sauce pan.
2. Heat over medium heat until smooth and slightly warmed.
3. Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
4. Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
5. Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
6. To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.

Reviews

[Mariah]

Fabulous. I didn't have onion powder so I used some jarred garlic. Doubled the sauce recipe using 3/4 c honey and 1 tsp curry powder. I didn't read my directions well and dumped all the sauce over the tenders before putting the oven and it turned out perfectly. DH suggested using the sauce on wings. Yummmmm.....

[janem123]

I have made this chicken 3 times now. We've enjoyed it every time, even the teenagers. Like some other reviewers, I doubled the amounth of curry powder in a single batch of sauce and then doubled the amount of sauce. We love Indian food and this was an easy and delicious alternative to going to our favorite Indian restaurant. Thanks for a great recipe.

[cyaos]

This was good and I will make it again. I did double the curry spice and am glad I did as it may have been a bit bland for our tastes otherwise. I also used about half the onion powder and then added fresh onions which went lovely with the sauce. In the future I will add fresh garlic as well as I always try to use fresh instead of powders. I served this with divine indian spinach and Yemenite Rice and it was a tasty meal. My boyfriend loved this dinner (which I made for Easter Sunday). Thanks for posting!