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
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.