Chicken breasts for 4 (4 lg. halves or 6 smaller ones)
1/2 c. honey
1/3 c. Dijon-style wet mustard
2 tsp. mild curry powder
2 tbsp. soy sauce

Place chicken snugly, skin side down, in flat baking dish in one layer. Make marinade by mixing together honey, mustard, curry powder and soy sauce. Pour over chicken and refrigerate overnight or for about 6 hours.