Sprinkle chicken pieces with curry powder; rub curry into meat. Put chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan, simmer, stirring occasionally, until blended. Pour sauce over chicken and bake at 375? for 30 minutes. Turn chicken and continue baking 20 minutes longer or till tender.
Remove chicken to serving platter; keep warm. In small saucepan combine cornstarch and water; stir in pan juices from chicken. Cook and stir till thick and bubbly. Add orange pieces; heat 1 minute more then pour sauce over chicken on platter or serve separately to be ladled over mashed potatoes.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 2|
|Calories from Fat: 31 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 240.4mg||8 %|
|Potassium 748.6mg||20 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 22.2g|
|Protein 55.5g||79 %|
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Calories per serving: 356
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