Thankfully, food storage cooking (and by that I mean anything edible that is currently residing in your home -- be it in the pantry, cupboard, or freezer) doesn't have to be boring or overly repetitive.
It's all about variety -- and having some great basic ingredients on hand ...
Enter: Honey-Baked Curried Chicken
3-4 chicken breasts (any kind of chicken will do)
2 T. butter, melted (I've left this out at times, and it seems fine)
1/2 c. honey
1/4 c. dijon mustard
1-2 T. curry powder -- to taste
1 t. salt
Preheat your oven to 350 degrees. While that is heating, place your chicken in a baking dish. If you are including the butter in your recipe, you don't really need to grease your pan.
In a small bowl (or liquid measuring cup if you prefer not to dirty another dish) combine the honey, mustard, butter, salt, and curry powder. Stir it well to combine. (See the little, brownish lumps on the chicken? Little clumps of curry powder that I didn't get stirred in well enough. It doesn't hurt anything, just makes it look like you've added capers ... )
Pour your sauce over the chicken. Cover the pan, and bake it for 30 minutes. (If you're using chicken that cooks frozen, up the time to about 45 minutes.)
Open your oven, and take a quick second to enjoy the aroma. YUM! Pull off the foil (or lid) and return your chicken to it's cooking place. Bake it for another 20 minutes. (Again, if you are using chicken that was frozen when you put it in the oven, up your cook time a bit.)
Since I don't have a meat thermometer, we just do the old-fashioned check method of "Chicken is done when it's no longer pink and the juices run clear.
|What's left of the mashed potatoes ...|
This time, we decided to use the last of the potato pearls with a bit of butter and some garlic spread seasoning mixed in. Easy as putting the kettle on and dumping in some spices. Love garlic mashed potatoes.
The best part? The chicken was so large that I have enough leftover for Curried Chicken Salad sandwiches.
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