4 free range organicĀ  chicken breasts

a bunch of dijon mustard

curry powder

onion powder

garlic powder

salt and pepper

1/2 C chicken broth or hot water



Put chicken breasts in a 13X9 baking dish (I used stoneware), cover chicken breasts with mustard.

Sprinkle on spices. Pour chicken broth or water around chicken.

Cover dish (I covered mine with a stoneware lid).

Bake for 40 minutes at 400 degrees or just until chicken juices run clear.

Mine were really thick pieces, so adjust your cooking time/temp accordingly.

Sprinkle on additional curry before serving. Serve with salad greens, balsamic vinegar and chopped avocado.