Curried Chicken

1/3 Cup / 80 mL Watkins Honey Mustard
1/4 Cup / 60 mL Water
2 Tbsp. / 30 mL Butter, melted
1 Tbsp. / 15 mL Watkins Curry Powder
1/2 teas. / 2.5 mL Watkins Cajun Pepper
3/4 teas. / 5 mL Watkins Garlic Granules
1 teas. / 5 mL Lemon Juice
Freshly-Ground Watkins Sea Salt, to taste
6 Skinless, Boneless Chicken Breast Halves (about 1 ½ lbs. / 681g)
6 Cups / 1.5 L Hot Cooked Rice

In a 3 quart / liter baking dish, combine mustard, water, butter, curry powder, cajun pepper, garlic granules, lemon juice and salt; mix well. Add chicken breast halves, turning to coat. Arrange in a single layer. Bake uncovered, in a 350°F / 180°C oven for 30 minutes or until chicken is tender and no longer pink. Serve chicken and pan drippings over hot cooked rice. Sprinkle with paprika before serving. Make 6 servings.

Nutritional Information Per Serving:
Calories 420, protein 31g, Carbohydrates 51g, Sodium 410 mg, Fat 8g, Saturated 3g, Cholesterol 76 mg, Dietary fiber 3g

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