Dijon Baked Chicken

Bone in chicken breasts are moist and tender, and cooking in the steam oven makes them even more so.




½ cup honey ⅓ cup Dijon or spicy brown mustard 3 teaspoons curry powder 6 tablespoons butter, melted ⅛ teaspoon pepper Dash ground cayenne pepper 4 split chicken breast halves, bone-in

Nutritional information

No nutrition information available


In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts skin side up in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Remove foil before baking. Bake at 375° in steam oven for 50 minutes on steam bake.