Quick fix chicken

Yield: 4 Servings

Measure Ingredient
4 larges Chicken Breasts -AND-
2 tablespoons Mayonaise
¼ cup Mustard, preferably with seeds
1 tablespoon Apple Juice concentrate -OR-
2 tablespoons Mayonaise
¼ cup Mustard, preferbaly with seeds
2 tablespoons Dry white wine
½ teaspoon Dried taragon -OR-
¼ cup Fruit-only apricot and/or peach preserves
1 tablespoon Mustard, preferably with seeds
1 teaspoon Dry white wine -OR-
¼ cup Fruit only apricot and/or peach preserves or fruit only orange marmalade
½ teaspoon Garlic powder
¼ teaspoon Black pepper
1 teaspoon Cider vinegar or dry white wine or apple juice concentrate -AND-
1 cup Chicken stock or 1 Cup dry white wine

1) Preheat to 325 degrees

2) Skin the chicken breasts and remove all visable fat. RInse and pat dry.

Arrange meat side up in a nonstick baking pan just large enough to hold them.

3) Mix your choice of ingredients untill smooth and spread on the chicken breasts. Pour stock over and around the breasts.

4) Bake until the breasts are just cooked on the inside and lightly browned outside, 20 to 30 minutes. Serve HOT Posted to EAT-L Digest 16 Apr 97 by Jennylyn27@... on Apr 17, 1997

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