Honey Curry Chicken

2 chicken breasts, cut up
2 tablespoons butter
1/4 cup honey
1/4 cup white cranberry juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 1/2 teaspoons curry powder
In a 9×9″ baking dish, melt butter. Combine honey, juice, mustard, salt, and curry powder. Pour over chicken coating it well. Pour into butter. Bake, uncovered, about 1 hour at 375°. The sauce will thicken as liquid evaporates. Serve over couscous to soak up the extra sauce.

If you have leftovers, the chicken makes a nice chicken salad sandwich for lunch the next day. 😉

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