The first weeks of school can be hectic so this simple baked chicken recipe may come in handy for you.
A cut-up fryer is coated with a mixture of butter, honey, pineapple juice, Dijon mustard and curry powder.
As the chicken bakes, these flavors permeate the flesh and you end up with a juicy and delicious entre e. This dish is a nice change from the already baked chickens you pick up from the grocery store.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved