Sweet and Tangy Chicken
	    (Sticky Chicken)

This recipe, which blends sweet and tangy seasonings, is a variation
on the all-time favorite chicken dish of the Tad High family, San
Francisco. They use breasts, while I find thighs better for baking.
Serve with rice pilaf or couscous and squash or other seasonal
vegetables.

6 slices bacon
8 boned chicken breast halves or boned thighs
Flour for dredging
1/3 cup honey
3 tablespoons Dijon-style mustard
1 teaspoon curry powder
Salt
Ground cayenne pepper

Cook the bacon in a skillet over medium heat until crisp, about S
to 8 minutes. Remove with a slotted spoon, reserving bacon
drippings in the pan. Drain.bacon on paper toweling, then crumble
and set aside.

Preheat the oven to 350 F.

Dredge the chicken pieces with flour, shaking off excess. Place
the skillet with the reserved bacon drippings over low heat, add
the chicken, and cook until pieces are browned on all sides, about
10 minutes. Transfer chicken to an 8-x 8- x 2-inch baking dish.
Bake the chicken, uncovered, for 30 minutes.

In a small bowl, combine the honey, mustard, curry powder, and
salt and cayenne pepper to taste. Drizzle the mixture over the
chicken and bake, uncovered, until tender, about 15 minutes more.
Top with crumbled bacon just before serving.

Serves 4 to 6.