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