Baked Chicken Breast With Honey Mustard Sauce

* 1 cup wild rice
* 2 1/2 cups chicken broth
* 3 each chicken breasts
* 1 cup yogurt, plain
* 1/2 cup honey
* 1/3 cup dijon mustard
* 2 tablespoons brown sugar
* 1 tablespoon soy sauce
Heat oven to 375 degrees F with rack in center position.
Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it
lightly with vegetable shortening.
Pour rice over bottom of prepared dish, then pour in broth. Rinse chicken and
pat it dry with paper towels.
Lay the chicken breasts over the rice.
Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40-50 minutes.
Remove the foil and continue baking 10 minutes, or until chicken is done.
Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run clear.
Or slice into thickest part with a small sharp knife to make sure there is no
pinkness in the meat.
If liquid is not absorbed, let sit 5-10 before serving. The wild rice may could
be soaked in water in advance depending on your tastes.