Curry Chicken

• 1 1/2 c. honey
• 3/4 c. French’s mustard
• 3/4 c. milk
• 6 3/4 t. curry powder
• 3 t. salt
• 1/8 t. white pepper (I go very easy on this)
• 4 boneless chicken breasts, skin and fat removed
• Raisins and coconut

Heat oven to 350 F. Place the chicken in a lightly greased (with olive oil) baking dish. Blend sauce well in a bowl, pour over chicken breasts, lifting each piece to be sure the sauce gets under each one. Bake 1 hour, basting every 15 minutes. Remove from oven, baste, sprinkle raisins and coconut over the chicken and bake 15 minutes longer. Serve over hot, steamed rice. Corn and a green salad are nice complements.