| Ingredients:
2 tablespoons dijon mustard
2 tablespoons E. Waldo Ward Orange Marmalade
1 jalapeno pepper, seeded and diced
2 teaspoons lime juice
1 teaspoon E. Waldo Ward Extra-Virgin Olive Oil
4 chicken breasts, bone in but skin removed
Directions:
1
Combine mustard, marmalade, jalapeno, lime juice, and oil.
2 If
mixture isn't hot enough to your taste add a little cayenne pepper.
3
Wash chicken in cold water and pat dry with a paper towel.
4
Cut a pocket in the side of each breast and spoon in a little bit
of the mustard sauce.
5
Baste the tops of the chicken with the sauce.
6
Place chicken on a rack in a roasting pan.
7
Bake in preheated pan for 40 minutes or until chicken is no longer
pink.
8
Baste once during the cooking time with the sauce.
Makes
4 servings
|