- ¼ cup honey
- ⅛ cup Dijon mustard
- 1½ tsp curry powder
- 2 Tbsp soy sauce substitute (see recipe) or low-sodium Worcestershire
- 1 lb chicken (If you are using very large chicken breasts, cut each breast into half horizontally so it will cook faster)
- Mix together the honey, mustard, soy sauce (or Worcestershire), and curry powder in a small bowl.
- Put the chicken and marinade in a plastic bag or glass container, mix to ensure all of the chicken is covered with the marinade. Then refrigerate overnight.
- The next day, put the chicken and the marinade in a pan, cover, and bake in a 350 degree oven for one hour.
- Uncover the chicken and baste. Cook another 15 minutes or until chicken is cooked completely. (interior temperature should be at least 165 degrees.)
- Slice the chicken and serve topped with some of the remaining sauce.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 255 mg of sodium per serving implies that one serving of this recipe provides:
– 11% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 17% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 26% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
