Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
I used three chicken breasts and it made enough to feed two adults and two children (who actually ate quite a bit). Also, Kristin says she normally doubles the sauce. I did just that but made the mistake of only pouring half the sauce over the chicken and leaving the rest on the stove to serve on the side. Next time, I will definitely pour all the sauce over the chicken because it “glazes” nicely (hence the name) in the oven. On the stove, it stayed too thin and potent for my taste. One other thing I did, mostly because I was running late, I baked the chicken for 30 minutes at 350 degrees first and then after pouring the sauce over the top, I cranked the oven to 375 for 20 minutes to finish it off, instead of the 30 -40 minutes at 350. It gave the chicken a nice browned crust and thickened the sauce – which may happen with the original instructions but I just thought I’d include exactly how I made it.