Recipe - Baked Chicken Breasts With Honey Mustard Sauce

1 cup Raw longgrain wild rice
2 One half cup Canned chicken broth
OR
1 Chicken boullion cube
dissolved in
2 One half cup Hot water
3 Whole boneless chicken
breasts, skins off or on
(it's up to you), cut in
half
1 cup Plain yogurt
One half cup Honey
1/3 cup Dijon mustard
2 tablespoon Dark brown sugar
1 tablespoon Soy sauce

Here is a recipe from Lora Brody's "The Kitchen Survival Guide."

Heat oven to 375'F. with rack in center position. Spray a 2quart casserole
with nonstick vegetable cooking spray or coat it lightly with vegetable
shortening. Pour rice over botton of prepared dish, then pour in broth.
Rinse chicken and pat it dry with paper towels. Layer the chicken over the
rice.

Combine remaining ingredients, mix well, and spread over the chicken. Cover
loosely with foil and bake 4050 minutes. Remove the foil and continue
baking 10 minutes, or until chicken is done. Makes 6 servings.

NOTE: Test chicken for doneness by pricking with fork; juices should run
clear. Or slice into thickest part with a small sharp knife to make sure
there is no pinkness in the meat. If liquid is not absorbed, let sit 510
before serving.
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:10:05 0500

From: netdir@cyberspc.mb.ca (S.Pickell)