4 ea Chicken breasts; skin on
1/4 c Butter melted
1/4 c Honey
2 T Dijon mustard
3 t Curry powder or garam masala
2 x Hot pepper sauce
1 ea Clove garlic small crushed
2 T Soya sauce
2 T Lemon juice
1 t Ginger grated or finely chop
1 ea Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting
periodically. Serve with anything – rice, noodles, or baked potatoe