My husband and oldest son are on a week-long scout campout at Zion’s National Park. It is hard having them gone and I miss them. (And not just because I have no one to help me hang my newly painted medicine cabinet, or replace the cracked toilet tank in my master bathroom.) I just miss them because I like having them around. But I know they are having fun and learning all kinds of manly skills, so I am coping. 😉
The one and only nice thing about having them gone is LEFTOVERS! I haven’t had leftovers for a couple of years now, and I am enjoying the tasty lunches. I made this chicken on Sunday and had the leftovers for lunch yesterday. I got this recipe from my friend Lois. She brought the chicken to a book club dinner and we all loved it. When I published our neighborhood/church cookbook, I made sure to get this recipe from her. It is really tasty. It looks like a lot of cayenne pepper, but it really isn’t too spicy. My younger kids don’t like really spicy foods, but they’ve never even commented that this is hot. Even my 5 year old loves it. It is great served over rice, but sometimes I just serve it plain with a side of potatoes. Hope you enjoy it as much as we do!
3-4 Tbsp butter, melted
1 cup flour
2 tsp salt
1 tsp cayenne pepper
6 boneless, skinless chicken breasts, cut in strips
1/2 cup brown sugar
1/2 cup honey
1/2 cup lemon juice
2 Tbsp soy sauce
1 tsp curry powder
Pour melted butter into a 9×13″ pan. Mix flour, salt, and cayenne pepper in a shallow dish. Coat chicken in flour. Dip chicken into butter and turn over to coat other side. Bake, uncovered, at 350° for about 20 minutes. Mix remaining ingredients in a saucepan and heat till sugar is dissolved. Pour over chicken. Continue baking for 30-45 minutes, basting every 15 minutes.
Notes:
-The original recipe called for 1 cup of butter. I cut it down significantly and I still think it is plenty.
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