| 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
A Message from our Provider:
“For those who trust in God, there is always HOPE!”