Honey Curry Baked Chicken

3 lbs. boneless, skinless chicken breasts, cut into bite sized chunks

1 stick of butter 

1/2 c. honey

2 T. prepared mustard

1 t. salt

1-2 T. curry powder

Chopped peanuts and sweetened coconut flakes for garnish

White sticky rice ( a 2 cups of uncooked rice batch)

Place chicken in a 13x9 in. baking dish.

Melt butter and mix in rest of ingredients.

Pour sauce sauce over chicken.

Cover pan with foil and bake 1 1/4 hours at 350.

Remove from oven and stir to brake apart chicken chunks.

Serve over sticky white rice.

This recipe is from my Aunt and she says she puts the rice on a big platter  and puts the chicken and sauce on top and serves it that way. The sauce looks runny but when it soaks into the rice it is perfect! We really liked this dish!

When I made this I cut the recipe in half and it made 3 healthy (generous ) servings.

Garnish with chopped peanuts and coconut flakes.

Coconut Pecan Chicken

This is a great recipe that I discovered in the newspaper, of all places. I'm posting it now because Anna and I were talking about how in the world to use up our Costco-sized bags of pecans!

P.S. I tried Andrea's Red Curry Soup and it was awesome! It's a keeper for sure.

1 1/2 c. plain fat free yogurt

2/3 c. sweetened coconut flakes

2/3 c. panko (Japanese bread crumbs)

1/2 c. finely chopped pecans

1 1/2 pounds chicken breast, cut into 1 inch wide strips

Preheat oven to 450 degrees.

Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Serves 6. Per serving: 288 calories, 31 g. protein, 18g carbohydrates, 12g fat (3g saturated), 67mg choloesterol, 1g fiber, 187mg sodium