2 slices bacon
2 whole med. chicken breasts (12 oz. each)
4 tsp. prepared mustard
1 tbsp. honey
1/2 tsp. curry powder
1/4 tsp. salt
Hot cooked rice (opt.)

In an 8"x8"x2" baking dish arrange bacon slices. Cover with paper towels. Cook on 100% power (high) for 1 1/2 to 2 1/2 minutes or until done. Remove bacon and drain on paper towels. Crumble and set aside.

Rinse chicken and pat dry. Skin and bone chicken breasts, halving lengthwise. Drain fat from the baking dish. Arrange chicken pieces in the dish with meaty portions towards the edges. Tuck under thin portions for more even thickness. Cover with vented plastic wrap. Cook on high for 2 minutes.

In small mixing bowl, combine mustard, honey, curry powder, and salt. Brush some of the glaze onto chicken. Give the dish a half turn, re-arrange and turn the chicken over. Brush more glaze onto chicken. Cook, covered on high for 2 to 4 minutes more until no pink remains.

Transfer chicken to serving platter. Stir mustard glaze and spoon over chicken. Top with crumbled bacon. Serve with rice, if desired. Makes 4 servings.