The past month and a half have been insane. We moved and it couldn’t have been more stressful. Really, really stressful, on many levels. But we’re in, the dog is adjusting and we’re making our way through unpacking. And, I’m cooking again. This No Work Chicken was perfect for dinner last night. It’s simple, duh, and full of flavor, and just the ticket to ease back into my kitchen routine.
I should name this Judith’s No Work Chicken. She is my dear, dear friend in Saint Paul, Minnesota. We used to live there and we were neighbors and became instant friends. We moved to Saint Louis about 13 years ago but get back up to the Twin Cities as much as we can to visit. On several visits she made this chicken dish for our arrival. It was so good and I asked her how to make it.
Okay, you have to know Judith, but it took about three years to get the recipe. First, she couldn’t remember and sent me a few ingredients off the top of her head. Then, she had her very young daughter email me the “recipe”. Again, some missing ingredients. My first few attempts didn’t turn out like hers, so I asked her again for the recipe.
One day, about three years later, a cookbook arrived in the mail. Judith’s church cookbook with the recipe marked for me. I still have the note she included, recommending a few dishes from the cookbook. So now I have the actual recipe from the Church of the Good Shepard’s lovely cookbook.
It couldn’t be any easier, a marinade is poured over boneless chicken breasts and then baked. I’m not a boneless chicken breast fan, but this is very good. The chicken is tender and the sauce is the best part, a curry-based sauce that is perfect over jasmine rice.
Thank you Judith, I love you and the way you do things. Thanks for still thinking of me and getting me this cookbook. No Work Chicken, delicious! A lot of work getting the recipe but so worth it.
Super easy baked chicken in a honey, curry and soy sauce marinade.
- 6 in boneless, skinless chicken breasts
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon curry powder
- 2 tablespoons soy sauce
- ¼ cup white wine
- 2 cloves garlic, crushed
- Pinch red pepper flakes
Place chicken in a baking dish large enough to hold all pieces in a single layer. Mix remaining ingredients together and pour over chicken. Cover and refrigerate 4 hours or overnight.
Bake uncovered at 350 degrees for 1 hour. Serve with rice.