When I lived and went to school in Charleston I spent many days and nights with the Richey family. I watched their children while I was in college and even in my first years of teaching. They took me in and became my surrogate family. I was so lucky (and still am) to have them in my life. The kids were babies when I started caring for them, and now they can drive and have boyfriends. I spent some time with them this spring and I have to say, that it was bizarre to see them grown up. But, even with all the time that had passed, it was like I saw them the day before. Nothing had changed really, and they were even warmer and more wonderful than I remembered.
One of the other reasons that I loved (and still do) spending time at their house was that Kelly is an amazing cook. When I was visiting, I went through her recipes and picked out a few, and this is now a staple at our house. This chicken recipe is great because you need to start it the day before, hence the name Kelly’s Overnight Chicken, so when I making dinner the night before, I throw this together. Then when dinner rolls around the next day, you put the chicken in the oven and throw some green beens in the steamer, maybe a salad, and dinner is ready. This chicken is my favorite combination of sweet and savory. The marinade becomes a sauce and the chicken is incredibly tender. Really, you need to make this.
1/2 cup honey
1/3 cup Dijon mustard
1 Tablespoon curry powder
4 Tablespoons soy sauce
4 chicken breasts
Mix together the honey, mustard, soy sauce, and curry powder.
This is so easy, it is ridiculous.
Put the chicken and marinade in a plastic bag or glass container and marinate overnight.
The next day, put the chicken and the marinade in a pan and bake in a 350 degree oven for one hour covered with tin foil.
Uncover the chicken and baste. Cook another 15 minutes.
Slice and top with some of the remaining sauce.