8 whole chicken breasts (I often cheat by using boneless chicken breasts because they're cheaper at my market.)
6 T. butter
1 tsp. ground ginger
Curry glaze (see below)
1. Use a sharp knife or scissors to cut away the bones, leaving the V-shape bone at neck.
2. Melt butter in large baking dish and stir in ginger. I often use slightly more ginger than is called for.
3. Roll chicken in butter-ginger mixture to coat well and then arrange skin side up in a single layer in baking dish. Tuck edges of breast under to give a rounded shape.
4. Spoon thick coating of Curry Glaze over the chicken and bake, uncovered, at 350 for about 1 hour and 20 minutes or until glazed and tender. Baste often with the glaze mixture. NOTE: If you use boneless breasts, you'll want to start checking your chicken at the 40-45 minute mark because it will be done sooner.
|Don't worry! It's much more appetizing AFTER it's been baked.|
8 slices bacon, diced
1 large onion, chopped
2 T. flour
1 T. Curry powder
1 tsp. sugar
1 tsp. salt
1 (4 oz.)jar baby apricots and apples
1 cup water
3 T. lemon juice
2 envelopes instant beef broth or
2 beef bouillon cubes
1 tsp. steak sauce
1. Fry bacon in saucepan until fat starts to cook out; then add onion and saute until soft.
2. Stir in flour, curry powder, salt, sugar, and steak sauce until mixture bubbles. Then add remaining ingredients.
3. Heat until boiling and then simmer uncovered until thickened (about 10-15 minutes).