Curry-Cajun Spiced Chicken
- Servings: 6
- Course: Main Dish
This delicious and flavorful meal is made easier and more convenient with the use of Reynolds® Bakeware. Simply mix the ingredients, pour over the chicken, and bake for an easy-on-the-cook meal. Plus, sturdy and fuss-free Reynolds® Bakeware allows you to spend more time with family and friends after your meal— and less time in the kitchen cleaning up. Just transfer your leftovers into a separate container, cover, and chill, then toss the Reynolds® Bakeware after it has cooled. (For a make-ahead short cut: combine the honey mixture, cover, and chill up to 24 hours prior to making your meal.)
- 1/3 cup honey
- 3 tablespoons water
- 3 tablespoons prepared mustard
- 2 tablespoons margarine or butter, melted
- 2 to 3 teaspoons Cajun seasoning
- 2 to 3 teaspoons curry powder
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
- 3 cups hot cooked rice
- Reynolds® Bakeware
In a 3-quart rectangular Reynolds® Bakeware dish combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice, and garlic; mix well. Add chicken breast halves, turning to coat. Arrange in a single layer.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is tender and no longer pink. Serve chicken and pan drippings with hot cooked rice. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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