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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:
1Combine mustard, marmalade, jalapeno, lime
juice, and oil.
2If mixture isn't hot enough to
your taste add a little cayenne pepper.
3Wash chicken in cold water and pat
dry with a paper towel.
4Cut 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.
8Baste
once during the cooking time with the sauce.
Makes 4 servings
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