Honey Mustard Chicken for a crowd

8 Boneless skinless chicken breasts

1 stick butter

1/2 cup honey

1/4 cup dijon mustard

1 tsp curry powder

1/2 tsp salt

chop chicken into bite sized pieces or strips. Place in a large shallow baking pan. In a medium saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 for 1 hour and 15 mins or until chicken is golden brown. Baste with glaze frequently while baking. Serve over white rice. Use the extra glaze in the bottom of pan to flavor your rice.

*I used 3 B/S chicken breasts and made 1 batch of rice and it was the right amount so for the 8 breasts I would probably triple the rice. My batch served 4.

Stephanie

A REALLY good box dinner!

Does anyone else desperately try to find box dinners that are just as good as made from scratch one's?! I have tried just about EVERY box dinner available trying to find one's that are really good, but fast, cheap, and already put together. I recently tried Wanchai Ferry's boxed orange chicken meal just because I had a good coupon for it. I really wasn't expecting much (I really haven't found a REALLY good box dinner until now!), but I made it anyway's and we loved it! So, even though it's not a recipe, I thought I'd share this really good meal. It's pretty easy to make, but you do use quite a few pans in the process. I used 3; one for the rice, one for the chicken, and one for the potstickers I made with them. You can find the Wanchai Ferry Meals in the boxed section of your grocery store. There is also a printable coupon out right now for $1.10 off 1 box here. So, once again sorry this isn't a recipe! I'll try to post a real recipe soon!

Marie Cluff

Orange Cashew Chicken

If you need something that's not Spanish this is a good change and it's pretty quick! The rice takes the longest. Start it first, then while it's cooking do the chicken!

Orange Cashew Chicken

4 servings

1 lb. bonesless, skinless chicken, cut into 1" cubes

2 med. carrots, sliced

2 Tbls. oil

1/2 c. chopped celery

1/4 tsp. ground ginger

1/4 c. honey

1/4 - 1/2 c. salted cashews

2 Tbs. cornstarch

3/4 c. orange juice (can be fresh or from concentrate)

3 Tbs. soy sauce

hot cooked rice

In a large skillet stir fry chicken, carrots, and celery in oil for 8-10 mins. (until juice runs clear.) Reduce heat. Stir in honey until melted all over. In a jar, combine cornstarch, ginger, orange juice & soy sauce. Put lid on tight and shake well. Add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Yummy!

Michele