1 med. fryer, cut up
1 (8 oz.) jar Dijon mustard
1/2 c. pineapple preserves
1/4 c. cooking oil
1 tsp. sweet basil

Mix oil, mustard, preserves and basil in bowl. Dip each piece of chicken in the mixture. Place chicken in shallow baking dish. Drizzle remaining sauce on top. Bake 1 hour at 350 degrees, spooning mixture over chicken every 15 minutes.