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My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington
Nutritional Facts 1 serving (1 each) equals 501 calories, 29 g fat (13 g saturated fat), 128 mg cholesterol, 781 mg sodium, 30 g carbohydrate, 1 g fiber, 29 g protein.
Originally published as Honey-Glazed Chicken in Taste of Home October/November 1994, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 10, 2013 by stevennicole
Worshipguy said he didn't like this in part because it needed frequent basting but I forgot to do that and it turned out just fine! I like the curry flavor
Reviewed on Feb. 08, 2013 by Jiffpb52
Delicious chicken dish
Reviewed on Aug. 05, 2012 by Worshipguy
The chicken was very moist and had good flavor, but I don't know about the simplicity. I didn't like the fact that you had to baste so frequently. I also halved the amount of cayenne and curry because my wife don't like spicy foods. Next time I might try this with boneless skinless chicken breasts and see how they turn out.
Reviewed on Apr. 15, 2011 by Rebekah Doran
I've been making this one for years. Everyone who has tried it loves it. My family looks forward to company and this recipe.
Reviewed on Apr. 12, 2011 by hmarto
My family requires a gluten free diet, so I substituted GF pancake mix for the flour. My entire family loved it!!! I will definitely make it again.
Reviewed on Jan. 30, 2011 by Zsa Zsa Kay
love love love
Reviewed on Dec. 27, 2010 by jaker
I have made this recipe for years. It is always a crowd pleaser. Everyone from grandmother to grandchild loves it.
Reviewed on Aug. 15, 2010 by chellie125
This has become one of my go to chicken recipes. My family loves the heat from the cayenne and the curry (I actually add a little more because we love curry flavor so much). This has definitely become a favorite in my household.
Reviewed on Jul. 13, 2010 by raphsmom
I think I'll find a recipe that does not include the curry. I thought it was okay but the curry was too powerful for my taste.
Reviewed on Oct. 05, 2009 by cwbuff
This chicken bakes to a beautiful, appetizing color! I don't like spicy, so I reduced the curry to 1/2 teaspoon and it was great. That you don't have to brown the chicken first saves time.
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