Marinated Chicken
- 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.
Serving size: 4 oz Sodium: 255 mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/marinated-chicken/
3.5.3228