I am very fond of meals that get cooked largely in the oven, so when I found this chicken recipe on a blog I love, called Baked Bree, I quickly added this dish to my rather large and unwieldly “recipes-to-try” pile. Some recipes have been languishing in that pile for years and will likely never get made. This recipe, however, is so easy and yummy-sounding, I got to it rather quickly. It is similar to the Soy-Dijon marinade I posted some time back but even simpler and possibly more kid friendly due to the addition of honey (wonder if it will work with agave nectar?). I served it with a side of roasted asparagus with a balsamic vinaigrette and basmati rice with almonds. Ria helped me make the marinade the day before and partly because of that and partly because this is just that “like-able” a dish, she enjoyed it a great deal.
Bree’s blog is inspiring and full of mouth-watering and beautiful photographs. I wish I had her skill with the camera and her patience to take step-by-step photos of recipes.
I love this recipe. No fuss. No muss. Simple everyday food. Thanks Bree!
Kelly’s Overnight Chicken
1/2 cup honey
1/3 cup Dijon mustard
1 Tablespoon curry powder
4 Tablespoons soy sauce
4 chicken breasts
- Mix together the honey, mustard, soy sauce, and curry powder
- Put the chicken and marinade in a plastic bag or glass container and marinate overnight
- The next day, put the chicken and the marinade in a pan and bake in a 350 degree oven for 40 min covered with tin foil. Baste occasionally if you feel so inclined
- Uncover the chicken and baste. Cook another 5-10 minutes
- Slice topped with sauce with sides of choice. Mashed potatoes, green beans, salad – the options are endless