Prep 10 mins
Cook 20 mins
This recipe is from the Time-Life Family Favorites collection. I use my own homemade curry powder, posted on this site in this recipe. Be forewarned - this is extremely spicy with both the curry powder and the red pepper flakes so make at your own risk! The raisins are optional - I usually don't add them but if they sound good to you go for it!
- 4 boneless skinless chicken breast halves
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup Dijon mustard
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons golden raisins (optional)
- Preheat oven to 400 degrees F. Coat a 9x9-inch square baking dish with cooking spray. Between sheets of waxed paper, pound chicken to 1/2-inch thickness.
- In a small bowl, combine curry powder, paprika, salt and pepper. Rub half of the spice mixture on the chicken. Arrange chicken in the baking dish.
- To the remaining spice mixture add mustard, honey and red pepper flakes. Stir well to blend. Spread over chicken.
- Cover with foil and bake for 10 minutes. Uncover and bake until chicken is tender, basting once with butter, halfway through, about 12 minutes.
- Remove chicken to serving platter and sprinkle with almonds and raisins if desired. I serve with white rice to take a bit of the edge off!
The ingredients list looked promising, but there was so much mustard in this, it just overpowered everything else. The chicken was moist and tender, and I think with a little juggling of ingredients--less mustard and more of the other seasonings--this could be a really good dish. I didn't add the raisins because my guys won't eat them. Thanks for posting!