Ingredients:
2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno peppers, seeded and diced
2 teaspoons lime juice
1 teaspoon olive oil
4 chicken breasts, bone in but skin removed
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.