Loader

Recipe Search

Recipe Types: Baked , Bars , Beans , Beef , Beverage , Bread , Cake , Candy , Casserole , Cheese , Chicken , Chocolate , Cobbler , Confections , Cookies , Egg , Frozen , Grilled , Ham , Meat , Microwave , Muffins , Pasta , Pastry , Pie , Pork , Potatoes , Quick Bread , Ribs , Rice , Salad , Sauce , Seafood , Slow Cooker , Snack , Soup , Stir fry , Stovetop , Trifle , Turkey , Vegetable

Chicken Diable

2016-10-09
  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 45m
janet

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:

  • Chicken With Vinegar Peppers

  • Baked Cranberry Sauce

  • Pecan Zucchini Bread

  • Walnut Date Loaf

  • Ribbon Pumpkin Bread

Nutritional Info

This information is per serving.

  • Calories

    396

  • Total Fat

    11 g

  • Saturated Fat

    2 g

  • Cholesterol

    75 mg

  • Sodium

    1456 mg

  • Potassium

    28 mg

  • Carbohydrates

    50 g

  • Dietary Fiber

    1 g

  • Sugars

    42 g

  • Protein

    24 g

Ingredients

  • 4 tablespoons margarine
  • 1/2 cup honey
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 cup Dijon mustard
  • 1 cup peach halves
  • 1 pound chicken breasts, thighs, or cut of your choice (boneless or bone-in)

Method

Step 1

Melt margarine in baking dish. Stir in honey, salt, curry and mustard. Roll chicken to coat both sides. Arrange skin side up. Arrange peaches around chicken. Bake at 375° for 30-45 minutes if bone-in chicken. If using boneless I usually cut them in thirds and they are done in about 25 minutes.

Leftovers go great with a broccoli slaw or Asian chopped salad wrapped in a tortilla.

Recipe Type: , Tags: , , , , , Ingredients: , , , , ,

Leave a Reply