So, I was looking for a recipe to go with all this free saffron rice that I received from Harris Teeter during triples.....

Curried Honey Mustard Chicken

INGREDIENTS

2/3 cup honey
1/2 cup Dijon-style prepared mustard
8 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
2 tablespoons olive oil

DIRECTIONS

1. In a medium bowl combine the olive oil, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Remove dish from refrigerator and bake, covered, in the preheated oven for 15 minutes. Remove cover and bake about 15 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

This is a recipe that you can prepare the night before and just stick it in the oven about 30 or so minutes before you are ready to eat. I fixed this with Saffron rice and Maple Dill Butter Carrots.