Makes 2 servings.
This chicken is simple and quick to put together, and it looks attractive with bits of whole grain mustard on top.
INGREDIENTS:
2 boneless, skinless chicken breasts, about 6 ounces each
Kosher salt
Freshly ground black pepper
COATING:
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon whole-grain mustard
1 tablespoon honey
½ teaspoon Madras curry powder
PREPARATION:
Preheat oven to 450F.
Pat chicken dry and season with salt and pepper on both sides. Place in an ovenproof dish.
In a small bowl combine the coating ingredients.
Coat the chicken with the coating.
Cover with cling wrap and refrigerate for a few hours.
Bring the chicken to room temperature and bake for about 10 minutes, without turning. The chicken should have a trace of pink on the inside. Remove from oven , cover the chicken with foil and let rest for a minute. The chicken will continue cooking.
To serve; slice the chicken on a diagonal into 3 pieces and spoon over the accumulated juices.