Food recipes
Tropical Baked Chicken
Tropical Baked Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw mustard, prepared, yellow honey onions, raw peppers, sweet, green, raw butter, without salt spices, basil, dri...
Tropical Baked Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
honey
onions, raw
peppers, sweet, green, raw
butter, without salt
spices, basil, dried
spices, paprika
spices, cinnamon, ground
orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
Directions:
Position rack in the center of the oven.
Preheat oven to 350F.
Mix together Dijon mustard, basil and honey.
Smear the chicken with this mixture.
Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
Pour orange and pineapple juice around the chicken.
Bake, basting once, for 30 minutes.
Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
Bake until the chicken is tender and golden, about 20 minutes longer.
Add more orange juice or pineapple juice if the pan seems dry.
Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
Spoon the sauce over the chicken and serve.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
honey
onions, raw
peppers, sweet, green, raw
butter, without salt
spices, basil, dried
spices, paprika
spices, cinnamon, ground
orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
Directions:
Position rack in the center of the oven.
Preheat oven to 350F.
Mix together Dijon mustard, basil and honey.
Smear the chicken with this mixture.
Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
Pour orange and pineapple juice around the chicken.
Bake, basting once, for 30 minutes.
Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
Bake until the chicken is tender and golden, about 20 minutes longer.
Add more orange juice or pineapple juice if the pan seems dry.
Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
Spoon the sauce over the chicken and serve.