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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 4 servings |
||
| Calories 290 | ||
| Calories from Fat 133 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 181mg | 7% | |
| Potassium 344mg | 9% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 6.4g | ||
| Protein 30.6g | 61% | |
Ingredients
- 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
1
Combine mustard, marmalade, jalapeno, lime juice and oil.2
If mixture isn't hot enough to your taste add a little cayenne pepper.3
Wash chicken and pat dry.4
Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.5
Baste the tops of the chicken with the sauce.6
Place chicken on a rack in a roasting pan.7
Bake in a preheated pan for 40 minutes or until chicken is no longer pink.8
Baste once during the cooking time with the sauce.
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Featured Reviews for This Recipe
From: **Tinkerbell**
On May 6, 2009
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.!
From: chris_tam
On Sep 26, 2007
We Loved This chicken!!!! Great moist chicken with excellent bold flavor. I did make a few changes. I did not have jalepeno's so I used red pepper flakes. I used boneless skinless chicken breasts and put the sauce over top. The only change I would make would be to double the amount of sauce other then that great recipe I will definitely make again.
From: Cas
On Jan 10, 2002
Fantastic recipe! I changed it a bit, to suit what I had at home. I didn't have peppers, so I used crushed chilli and minced ginger. My oven isn't very good so I cooked it in a deep fry pan and lid with chicken wings and thighs. Served with some rice and Chinese vegetables, everyone ate it and tried to spoon as much of the sauce onto their rice as possible! It's even nice for a cold chicken salad.
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