Honey Mustard Chicken

Perfect for Low Carb menus

2 1/2 lbs cut up chicken pieces

1/3 cup dijon style mustard

1/3 cup honey

2 tbsp orange marmalade (optional)

2 tbsp chopped fresh dill or

1 tbsp dried dill

1 tsp freshly grated orange rind

Preheat oven to 400 degrees. In a small bowl, combine

the mustard and honey. Stir in dill and orange rind.

Place chicken pieces, skin side down, on a baking sheet

lined with aluminum foil. Brush sauce on top of chicken to

coat well. Turn chicken pieces over. Gently pull back skin

and brush meat with sauce. Gently pull skin back over sauce.

Brush skin with remaining sauce. Bake until juices run

clear when meat is pierced with a knife, about 20 minutes.

**Using skinless chicken breasts not only reduces the fat

in this recipe, it speeds up the cooking time.

***Boneless breasts may be broiled 6 inches below heat
for 15-20 minutes.

****Sauce can be made ahead. Keep in the refrigerator, in
a air tight container for up to one week.