Chicken breasts are marinated in Dijon mustard, honey and curry powder in this easy roast chicken breast recipe.
Excellent marinade but way too much butter. I use a few tablepsoons of olive oil and whisk it into the mustard mixture, thickens it up nicely. If still too thick, add a little bit of water. Do this or else the chicken will be swimming in butter when it's done. I do add 1/2 and 1/2 coarse ground mustard and Dijon. The mustard seeds add great flavor and texture. I've also made with boneless thighs, with and without skins. If using skin-on chicken, broil on high for the first 5-7 min. to brown/caramelize the skin, then lower heat to regular cooking temp for the remaining cooking time. This is when I loosely cover with foil to keep the chicken moist. Put the extra marinade right in with the chicke when baking because it makes a wonderful sauce over rice. Kid friendly flavors yet elegant enought for company. When I do have comapany, I grill this for more intense flavor and color. Also try this marinade with (grilled or baked Pork Tenderloin - SUPERB. - 28 Feb 2007 (Review from Allrecipes US | Canada)
As a budding chef looking to expand my range of recipies, I could not be happier with this one!I have been browsing for some time for a great, unique chicken recipie that uses curry, and I have found it! I cut out some of the fat by using less butter than the recipie calls for and added olive oil to make up for part of the difference. I also doubled the amount of curry. To make this a more balanced, healthful meal, I experimented and added 1/2 package of frozen stir fry vegetables (found in the freezer section of my local grocer), and added them to the chicken while it marinated. To ensure that the vegetables remain tender but the chicken completely cooks, make sure to cover the pan during the initial 10-15 minutes of cooking at 375 degrees and then uncover and reduce the heat to about 350 degrees and cook for about another 25-30 minutes. Serve over a bed of jasmine rice,or cool and add to a bed of salad greens and enjoy! The end result should be a wonderful, tasty, unique meal that your family or guests will savor! - 21 May 2003 (Review from Allrecipes US | Canada)
I don't obsess about lowering the fat in everything I cook, so I ignored the previous reviews that cut down on the amount of butter and followed the instructions. If whisked well, a good emulsion forms and the butter is incorporated into the marinade properly. Olive oil does not create the emulsion properly and distorts the intended flavor. The results were excellent, but I found that the marinade overpowered the chicken. On my second attempt, I added a half teaspoon each of nutmeg and sage, which enhanced the flavor of the chicken and balanced the recipe. Overall, very good! - 22 Feb 2008 (Review from Allrecipes US | Canada)