4 boned chicken breasts, split (8 breast halves)
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. apple or currant jelly
1 tbsp. Dijon style mustard

Mix butter, jelly and mustard over low heat until smooth. Lay salted and peppered breast pieces, skin side down, in a shallow baking dish. Brush with jelly sauce. Bake at 300 degrees for 2 hours. Baste with sauce and drippings several times. Turn chicken over at end of first hour.