Low-Fat Honey Mustard Chicken

Low-Fat Honey Mustard Chicken
Jeanne Jones - Cook It Light, SD Union-Tribune, 1 June 2005 (modified)
Serves 4
Ingredients:
3 lbs boneless, skinless chicken breasts
1/3 c. honey, heaping
1/2 c. prepared (yellow) mustard
4 t. olive oil
1/2 t. salt
1 t. curry powder
non-stick spray
9" x 13" pan/glass casserole dish

1. If chicken is frozen, defrost, or increase cooking time about 30 minutes.
2. Preheat oven to 350 degrees. Spray pan with nonstick spray.
3. If chicken breasts are very thick, place your hand on top of the breast and run a sharp knife parallel to the countertop midway through the breast, so that you are splitting the chicken in half. This allows for a shorter cooking time and helps to keep meat moist. Place chicken breasts in the bottom of sprayed pan in one layer.
4. Combine honey, mustard, olive oil, salt, and curry powder. Pour sauce over chicken, bake for about 40 minutes or until the chicken is no longer pink inside.
5. Serve, pouring remaining sauce over chicken.