Fine Cooking Fridays: Jalapeño Orange Mustard Chicken

Jalapeño Orange Mustard Chicken

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Serves 4

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.

Or

OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 20 minutes to insure the entree will be evenly heated through.

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