Monday, January 23, 2006

Jalapeno Orange Mustard Chicken


2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
4 skinless chicken breast halves

Preheat oven to 350 degrees F. Liberally spray a rack with Pam. Place rack in a pan.

Combine mustard, marmalade, jalapeno, lime juice and olive oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on prepared rack. Bake for 30 minutes or until chicken tests done. Baste once during cooking with mustard mixture.

This recipe freezes well.


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