|EVERY FEW MINUTES|
|BAKED CHICKEN WITH ORANGE-PINEAPPLE|
3 lbs chicken legs and drumsticks
4 tsp. Dijon mustard
2 tbsp. honey
1/2 cup finely chopped onions
1/4 cup finely chopped green bell peppers
2 tbsp. unsalted butter, cut into bits
1 tsp. paprika
1 tsp. ground cinnamon
1 cup reduced-sugar orange juice
1/2 cup pineapple juice
2 tsp. basil
1/4 cup packed dark brown sugar
salt and pepper, to taste
Preheat oven to 375°F.
Spray a casserole dish with cooking spray.
In skillet over medium heat, add chicken, cook turning, for 3-4 min each side. Place in casserole dish. Add to skillet the onions and peppers and butter, cook for 1-2 minutes, or until soft.
In bowl, mix mustard and honey. Add paprika and cinnamon. Mix well. Add orange juice and pineapple juice, mix well. Stir in basil, whisk in brown sugar until melted and mixed well. Pour half of juice mix over chicken, cook 25 minutes. Turn chicken, pour remaining sauce over chicken, cook 25 minutes or until chicken is no longer pink.
Delicious with rice pilaf and orange or mandarin orange segments.
Nutrition (per serving): 168 calories, 5.5g total fat, 10.2mg cholesterol, 958.1mg sodium, 382.8mg potassium, 25.1g carbohydrates, 1.1g fiber, 21.7g sugar, 5.5g protein, 2.8g saturated fat, Og trans fatty acids, 1.1mg iron, 26.1mcg folate, 90.9mg phosphorus, 457.2IU Vitamin A, less than 1mcg Vitamin B12, 29.4mg Vitamin C.
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