20-min Honey-Mustard Chicken
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20-24 boneless chicken breasts (folks will ask for seconds!)
honey
mustard powder
orange juice concentrate

Preheat oven to 500 degrees Fahrenheit (yep, that's what I said: FIVE HUNDRED).

Optional step:  pound chicken breasts.

With a sharp knife, cut 3 diagonal slits in the top of the chicken breasts.  Don't
cut all the way through, just down about 1/4".

In a small mixing bowl, combine honey (about 1/2 c.), mustard powder (about 1 Tbsp.),
orange juice concentrate (about 1/2 c.).  Mix thoroughly; set aside.

Cut squares of foil for each 2 chicken breasts.  Size them so that the 2 chicken
breasts will fit on one half of the square and the other half can be folded over the
top to form an "envelope".

Place chicken breasts on foil squares; drizzle honey-mustard sauce over the top of
each chicken breast (you may need to make more sauce...I've never made it for this
quantity of chicken before).  Fold over the foil squares and fold up the edges
carefully to seal the little "foil envelopes".

Place the foil envelopes on a baking sheet.  They can overlap slightly, and you'll
probably be using several levels in your oven.  Bake for *exactly* 13 minutes; remove
immediately.  Let cool for 2-3 minutes and carefully open the foil packets when ready
to serve.  Be careful not to burn yourself!

You can serve these with some nice steamed vegetables, perhaps a salad, some
wine...rice pilaf is excellent with this chicken.

These are excellent served hot from the oven.  They also freeze well, and make great
cold chicken sandwiches!