So I kind of cheated this past week. I made two things I’ve made before, but in my defense, I hadn’t made them in a very long time.
Anyway, these are delicious. The Parm is probably not authentic, and since I’m from New Jersey I should care, I guess, but I’m too tired for that crap. Eat it. It’s good.
The honey-baked chicken is my mom’s recipe. When I was a kid, I had no idea it had curry in it. (Come on, Past Me, get it together.)
- One recipe Crockpot Pasta Sauce, with or without leftover meatballs
- 2-3 chicken breasts, butterflied or cut thinly
- Breadcrumbs of choice (Progresso Italian worked well)
- Olive oil
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Provolone, if you’re feeling zesty
Spoon a little sauce in a Pyrex baking pan. Dredge the chicken in breadcrumbs and Parmesan, and brown in olive oil in a big pan. Drain on paper towels and place in baking pan.
Spoon more sauce over chicken, sprinkle with mozzarella, and top with slices of provolone. Cover with foil, taking care not to touch the cheese. Bake at 350°F for 20-30 minutes, depending on how thick you cut the chicken. Remove foil and let cheese brown. Serve with pasta and more sauce.
- 6 boneless, skinless chicken thighs
- 4T butter
- 1/2C honey
- 1/4C mustard (brown, spicy, yellow; pretty much whatever you have)
- 1t curry powder
- Salt and pepper
Preheat oven to 375°F. Melt butter in a baking dish (I used a Pyrex pie pan). Stir in honey, mustard, and curry powder. It’ll be a really pretty color. Add chicken, coating each piece in sauce. Sprinkle with salt and pepper. Bake uncovered for 30 minutes. Serve with brown rice. Lick your plate.