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Honey-Mustard Baked Chicken
SUBMITTED BY:
Kate Peterson
"I just love how easy this recipe is to put together! I like to bake the chicken ahead, chill it, and serve it as 'finger food' for informal gatherings and picnics."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
10 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 whole chicken, cut up
1/2 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
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DIRECTIONS
Place chicken parts in a large shallow baking pan. In saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 degrees F for 1-1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking.
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REVIEWS
Reviewed on Aug. 22, 2008 by
Diana S.
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Diana S.
Aug. 22, 2008
My family loved this recipe. The only part I did differently was to use boneless, skinless breasts cut up into chunks (partially frozen makes them very easy to cut). I put the chicken into a 13x9 pan, poured the sauce over and baked at 375F. for about 40 min. Served over jasmine rice with steamed broccoli on the side made a really nice dinner. Thanks for a recipe that I know I'll use often.
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6 users found this review helpful
My family loved this recipe. The only part I did differently was to use boneless, skinless...
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Reviewed on Dec. 28, 2006 by MSASHRAF
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MSASHRAF
Dec. 28, 2006
I have tried this recipe and didnt like it at all.
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5 users found this review helpful
I have tried this recipe and didnt like it at all.
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Reviewed on Feb. 24, 2008 by Soapstone
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Soapstone
Feb. 24, 2008
Very good. Not too spicy.
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1 user found this review helpful
Very good. Not too spicy.
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Reviewed on Nov. 14, 2007 by CHRISSY7088
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CHRISSY7088
Nov. 14, 2007
Hubby really loved it. I just used chicken breasts and saved some sauce to put on after it was finished cooking.
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1 user found this review helpful
Hubby really loved it. I just used chicken breasts and saved some sauce to put on after it was...
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Reviewed on Feb. 22, 2007 by JOANI819
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JOANI819
Feb. 22, 2007
This is nice and simple, and the curry adds a unique element to the flavor.
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1 user found this review helpful
This is nice and simple, and the curry adds a unique element to the flavor.
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Reviewed on Nov. 8, 2008 by
NUTTERS23
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NUTTERS23
Nov. 8, 2008
I have prepared this recipe several times. I like it. I used boneless-skinless chicken breasts. I like it extra saucy to add flavor to the rice (I serve it with jasmine rice). My kids even like it and that is saying something.
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0 users found this review helpful
I have prepared this recipe several times. I like it. I used boneless-skinless chicken...
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Reviewed on Oct. 14, 2008 by
Mermaydn
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Mermaydn
Oct. 14, 2008
My mother used to make this and it's a regular in my rotation as well. We always made it with boneless skinless chicken breasts and shortened the baking time to about 20-25mins(either flipping the breast or spooning the sauce over at the midway point). I generally use slightly less mustard than honey to suit our tastes and cut the butter by half with no noticeable difference in flavor. Spoon some of the sauce from the baking dish over the cooked chicken, serve with white rice and steamed broccoli..Yum!
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0 users found this review helpful
My mother used to make this and it's a regular in my rotation as well. We always made it with...
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Reviewed on Oct. 1, 2008 by GIRLSCHMOOPIE
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GIRLSCHMOOPIE
Oct. 1, 2008
My dh says… Chicken enough said. But i know he liked it.
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0 users found this review helpful
My dh says… Chicken enough said. But i know he liked it.
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Reviewed on Aug. 12, 2008 by
Crazy4Chocolate
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Crazy4Chocolate
Aug. 12, 2008
I finally had the time to try this receipe. I baked it last night and brought a piece for lunch today and I warmed it up in the microwave and it was very suclent and had slight sweetness to it, not very sweet at all, I might had. Because I don't like too sweet things to eat. I'll give this recipe a 4 because the dijon mustard I thought I had spoiled, so I had to use regular mustard but I'll try it again when I get some good dijon again. I think that will make a big difference. It smelled really good while it was baking but the taste wasn't bad but still wasn't what I was expecting.
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0 users found this review helpful
I finally had the time to try this receipe. I baked it last night and brought a piece for...
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Reviewed on Mar. 31, 2008 by
jlanna
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jlanna
Mar. 31, 2008
i have tried this recipe twice and both times it has burnt the second time i covered with foil and the bottom of it burnt
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0 users found this review helpful
i have tried this recipe twice and both times it has burnt the second time i covered with foil...
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