Baked Chicken With Orange-Pineapple Juice
6 boned and skinned chicken breast halves
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper
2 tablespoons unsalted butter cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar, firmly packed
Salt and ground black pepper to taste
Position rack in the center of the oven. Preheat oven to 350º.
Mix together Dijon mustard, basil and honey. Smear the chicken
with Dijon mustard and honey mixture. Arrange chicken
in a shallow roasting pan or baking dish just large enough to hold
it in a single layer. Sprinkle the pieces with finely chopped onions,
bell peppers, butter, salt and pepper, and paprika. Pour orange and
pineapple juice around the chicken. Bake, basting once for 30 minutes.
Turn the chicken skin side up and sprinkle with brown sugar. Bake until
the chicken is tender and golden, about 20 minutes longer.
Add more orange juice or pineapple juice if the pan seems dry.
Pour the juice into a small sauce pan and boil over high heat until
it becomes syrupy. Spoon the sauce over the chicken and serve.
Makes 6 servings