Chicken again?

Sometimes, it's easy to get sucked into the same ol', same ol' chicken dishes. Chicken isn't too expensive, and lends itself to a wide variety of preparations, but if you're like me, it's easy to get stuck in a rut of the same recipes.

My friend Kim gave me this great, simple recipe for a honey-mustard chicken with a little bit of a curry kick to it. I've now made it with both bone-in, skin-on and (to lighten it up) boneless, skinless chicken breasts, and I'm happy to report that both were tender and juicy. This is a nice simple recipe for a weeknight.

One boneless, skinless breast, according to Kim's calculations, is about 6 WW points.

Click here for the printable recipe!

Honey-Mustard Chicken

1/4 cup (1/2 stick) butter, melted

1/4 cup honey

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon curry powder

3 chicken breast halves (boneless, skinless or bone-in, skin-on)

Preheat oven to 350F.

Arrange chicken breast halves in a baking dish.

Mix together melted butter, honey, mustard, salt, and curry powder. Pour sauce over chicken, coating thoroughly.

Bake at 350F for about 40 minutes, or until internal temp reaches 165-175F, basting during baking time if desired.