Curried Honey Mustard Chicken

Curried Honey Mustard Chicken

1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds chicken legs, tenderloins, or breasts
1 1/2 cups long grain rice

Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.

Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).

Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.