Sweet& Tangy Chicken

6 slices bacon

8 skinless boneless chicken thighs

flour -- for dredging 1/3 cup honey

3 tablespoons dijon mustard

1 teaspoon curry powder

salt ground cayenne

1. Cook the bacon in a skillet over medium heat until crisp, about 5-8 minutes. 2. Remove with a slotted sppon, reserving bacon drippings in the pan. 3. Drain bacon on paper toweling, crumble and set aside. 4. preheat the oven to 350 degrees 5. Dredge the chicken pieces in flour (season to taste, shake off excess. 6. Place skillet with the reserved bacon drippings over low heat; add the chick en pieces and cook until browned on all sides, about 10 minutes. 7. Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes. 8. In a small bowl combine the honey, mustard, curry powder, salt and cayenne t o taste. 9. Drizzle honey mixutre over the chicken and bake another 15 minutes. 10. Top with bacon just before serving.

Notes: Tried 08/14/98 - This is delicious. The chicken was so tender you could cut it with a fork. I seasoned the flour with about 2 pinches of my cajun seaso ning. Serve with rice (long grain or wild) to soak up the wonderful sauce.

From the recipe files of RecipeLu <[email protected]>