Cool Curry Chicken
6 - 8 half breasts boneless
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
2 tbsp. prepared mustard
1 tbsp. curry powder
1/2 lime, juice & rind finely grated
1 tsp. salt
1 clove garlic
Arrange chicken in a single layer in a pyrex baking dish. In metal saucepan, combine remaining ingredients and bring to a boil. Remove from heat and pour over chicken. Bake 350 x 45 min. Baste from time to time if necessary. Can be served hot over rice or cold for a summer buffet.