3 layers of 2-piece baking dish - aluminum foil or aluminum sandwich pan
softener
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon curry powder
1 1/2 teaspoons garlic powder
1/4 teaspoon dried sage
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1 egg
1 3/4 cups water
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons lime juice
In a small saucepan, mix together hot water, mustard, lemon juice, curry powder, garlic powder, sage, oregano, salt, egg and water. Heat slowly and stirring constantly, until 2-3/4 inches of thickening mixture is removed from sides and bottom of pan. Pour into dish; cover tightly and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove foil from edges of dish.
Bake chicken breasts and breasts uncovered in oven for 20 minutes, or until chicken is cooked through. Remove foil and place breasts on a baking sheet.
Bake or broil chicken uncovered for 15 minutes, turning chicken once, basting with steam. Remove chicken from oven and brush with lime juice and butter.
Broil chicken while basting with lime juice for 3 to 4 minutes each side or until chicken is cooked through (no juices should be visible). Garnish with lime slices and serve.
⭐ ⭐ ⭐ ⭐