| Honey Mustard Chicken |
| 2 1/2 lbs Chicken parts* 1/3 C honey (maple syrup or molasses) 1/3 C mustard (we used brown spicy) 1 tsp fresh orange peel, grated 1/2 tsp dill weed (or parsley) Mix all ingredients except chicken together in a bowl. Turn the chicken coating the bottom with sauce mixture. Then turn over, lift skin and coat meat. Do this will all the chicken. Drizzle any leftover sauce over the chicken. Bakc at 425 for 40 min. or until browned and juices run clear. *Substitute Boneless, Skinless, Chicken Breasts |
| Low-Carbo Honey Mustard Chicken |
| 2 1/2 lbs chicken parts* 1/3 C Splenda or equivalent in sweetener of your choice** 1/3 C mustard 1/3 C water 1 tsp. fresh orange peel grated 1 tsp. dill weed Mix together all ingredients except the chicken. Coat the underside, flip over, pull back the skin and coat the meat, replace skin, set in pan. When all your chicken is coated, drizzle any leftover sauce on top. Bake at 425 fo4 40 min.or until browned and juices run clear. *Substitute Boneless Skinless Chicken Breasts **Use 1/3 C surgar free pancake syrup and omit 1/3c water |
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