Recipe By :

Serving Size : 4 Preparation Time :0:50

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Dijon mustard

2 tablespoons orange marmalade

1 jalapeno pepper -- seeded

2 teaspoons fresh lime juice

1 teaspoon sliced black olives

4 skinless chicken breast halves -- * see note

* 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.

This recipe may be Frozen.

Cool before Freezing.

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.

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.