Recipe by A.M. Collins
A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section.
Top Review by **Tinkerbell**
This was a recipe I've had marked to try for over a month. Last night it was finally time to make it & I am so happy we did. The orange marmalade was the perfect compliment to the jalapenos. Everyone in the family was able to eat this dish. I just had sliced jalapenos in the jar, as that's what I keep on hand, and I used boneless, skinless breasts, so I changed the cooking method slightly. I coated both sides of the chicken breasts with the sauce (as thick as I could get it to stay on), then put them in the baking dish & covered tightly with foil. I baked for 15 minutes then removed the foil & baked for about another 6 minutes, til they were done. The final result was very tender & moist. Thanks for sharing, A.M.!
- 2 tablespoons Dijon mustard
- 2 tablespoons orange marmalade
- 1 jalapeno pepper, seeded and diced
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- 4 chicken breasts, bone in but skin removed
Directions See How It's Made
- Combine mustard, marmalade, jalapeno, lime juice and oil.
- If mixture isn't hot enough to your taste add a little cayenne pepper.
- Wash chicken and pat dry.
- Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
- Baste the tops of the chicken with the sauce.
- Place chicken on a rack in a roasting pan.
- Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
- Baste once during the cooking time with the sauce.