Jalapeño Orange Mustard Chicken
2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded
2 teaspoons fresh lime juice
1 teaspoon sliced black olives
4 skinless bone-in chicken breast halves
Prep Day: 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.
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 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.
Cool before Freezing.
Serve Day: Defrost Overnight, in the Refrigerator before heating.
MICROWAVE: Make sure all entrees are in microwave safe containers, or are placed, in appropriate servings, on microwave-safe plates.
Entrees baked in aluminum containers may be removed in portions and placed on a microwave safe to be heated in the microwave.
CAUTION: Poultry and Pork will become tough if heated too long in a microwave – Heat only in short intervals, and check often.
Heat poultry in the microwave, just until hot. Heat on medium setting approximately 2 minutes.
OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 20 minutes to insure the entree will be evenly heated through.