"This dish goes over well at dinner parties! "


  2 tablespoons dijon mustard
  2 tablespoons E. Waldo Ward Orange Marmalade

  1 jalapeno pepper, seeded and diced
  2 teaspoons lime juice
  1 teaspoon E. Waldo Ward Extra-Virgin Olive Oil
  4 chicken breasts, bone in but skin removed


1Combine mustard, marmalade, jalapeno, lime juice, and oil.

2If mixture isn't hot enough to your taste add a little cayenne pepper.

3Wash chicken in cold water and pat dry with a paper towel.

4Cut a pocket in the side of each breast and spoon in a little bit 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 preheated pan for 40 minutes or until chicken is no longer pink.

8Baste once during the cooking time with the sauce.

Makes 4 servings