Taking it easy tonight with what’s on hand. That means it’s time to turn to Barbara Goodfellow’s No Work Chicken from her great 1974 handwritten series Make It Now~Bake It Later.  My tweak follows.

Here’s Barbara Goodfellow’s original recipe:

No Work Chicken

“So good ~and its best when prepared the day before,” Barbara Goodfellow

Chicken breasts for 4
½ c. honey
½ c. Dijon-style wet mustard
1 tbsp. curry powder

2 tbsp. soy sauce
Place chicken snugly, skin side down, in flat baking dish, in one layer.

Make marinade by mixing together the honey, mustard, soy sauce and curry powder and soy sauce. Pour over chicken and refrigerate 6 hours or overnight.

When ready, turn chicken, cover dish with foil and bake at 350° for one hour. Remove foil – baste well – and continue baking, uncovered for 15 more min. When serving, spoon sauce over chicken. Serves 4.

No Work Chicken … err Turkey, Tweaked
Ingredients
Sliced leftover turkey (or chicken), cooked, sliced ½” thick
½ c. prepared mustard (Dijon preferred, but any mustard will do)
½ c. honey
¼-½ c. mayonnaise (not salad dressing)
1 tbsp. sesame seed oil
2 tbsp. soy sauce
1 tbsp. curry powder

Layer chicken on the bottom of a flat baking dish. Make marinade by combining the remainder of the ingredients. Pour over the chicken, turn over to coat with marinade, then cover and place in a preheated 350° oven for 15 min., then turn the heat down to a slow roast, 200-250° F. Cook until hot. (May increase temperature to shorten heating time.) Spoon sauce over chicken and serve. Suggested pairing: rice and a sauté’ of sliced carrot, onion, broccoli.