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Ingredients: |
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Glaze:
3 tablespoons Bookbinder's Honey Mustard
½ cup crushed pineapple
1 tablespoon chopped fresh parsley or 2 teaspoons dried
1 chicken, 3 – 3
½ pounds cut up |
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Directions: |
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Remove skin from chicken if desired. Prick each piece several times with fork and place in shallow baking dish. Combine mustard, pineapple, and parsley and pour over chicken. Refrigerate 30 minutes. Bake in preheated
375° F oven for 40 minutes or until juices run clear when pierced with fork. Serves 4. Serving suggestion: Serve with tomato salad and warm rolls.
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