Bombay Curry Chicken

Bombay Curry Chicken

8 boneless and skinless chicken breasts
1 cup honey
1 cup Dijon mustard
1 ½ tablespoon curry powder
¼ cup soy sauce

Combine honey, mustard, curry powder and soy sauce together and mix well. Place chicken in a heavy duty Ziploc bag. Pour honey mixture over chicken breasts and refrigerate overnight. You can also freeze the chicken at this point to cook at a later date.

Preheat oven to 350 degrees. Place chicken breasts and sauce in a large glass baking dish. Bake for 45 to 50 minutes or until chicken is dark golden brown and the juices run clear. Serve with cooked Basmati rice and steamed sugar snap peas