| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Dijon mustard |
| 2 | tb | Orange marmalade |
| 1 | Jalapeno pepper — seeded | |
| 2 | ts | Fresh lime juice |
| 1 | ts | Sliced black olives |
| 4 | Skinless chicken breast | |
| Halves — * see note |
INSTRUCTIONS
* Use chicken breast halves with bone in. 1. Seed the jalapeno, being careful to keep away from eyes. Combine the mustard, marmalade, jalapeno, lime juice and oil. Add a pinch of cayenne pepper if you want it hotter. 2. 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. 3. Place chicken on a rack in a roasting pan. Bake in a pre-heated 350-degree oven for 35-40 minutes or until chicken tests done. Baste once during cooking with the mustard mixture. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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