Rinse chicken; pat dry. Combine honey, salt, butter, mustard and curry powder; mix well. Dip chicken pieces in sauce; place chicken pieces skin-side up, in roasting pan. Bake 1 hour at 375 degrees, basting occasionally with remaining sauce. Serve over rice if desired. Per serving: 826 Calories; 54g Fat (60% calories from fat); 58g Protein; 24g Carbohydrate; 302mg Cholesterol; 777mg Sodium Recipe by: American Beekeeping Federation, Inc. Posted to MC-Recipe Digest V1 #461 by Calvin Deiterich
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 291mg||10 %|
|Potassium 50.8mg||1 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.4g|
|Protein 1.1g||2 %|
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Calories per serving: 127
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