JNA Institute of Culinary Arts

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Almond Chicken


2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper -- seeded
2 teaspoons fresh lime juice
1 teaspoon sliced black olives
4 skinless chicken breast halves -- * see note

* Use chicken breast halves with bone in.


Seed the jalapeno, being careful to keep away from eyes. Combine the mustard, marmalade, jalapeno, lime juice and oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on a rack in a roasting pan. Bake in a pre-heated 350-degree oven for 35-40 minutes or until chicken tests done. Baste once during cooking with the mustard mixture.

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