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Honey Mustard Chicken

1/3 cup Dijon Mustard
1/3 cup honey
2 tablespoons chopped fresh till or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
2 tablespoons of orange marmalade for more ZEST (optional)
1 (2 1/2 lb) chicken, quartered

Preheat oven to 400 F. Combine mustard & honey in small bowl. Stir in dill & orange peel. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well. Then turn chicken over and gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Then brush the skin with remaining sauce. Bake until juices run clean when thickest part of chicken is pierced with a knife, should be about 30 minutes. Or for a quicker meal use skinless chicken breasts. Broil chicken turning once until no longer pink, about 15 minutes. Prep Time: 10 minutes Cooking Time: 30 mintues (or 15 minutes for the speedier method) Serves 4

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This page contains a single entry from the blog posted on November 10, 2004 7:05 PM.

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