For garnish and extra flavor, I sliced some fresh red and green bell peppers, and jalapenos to bake on top of the chicken with the glaze. Recipe could have used less mustard for my taste though. I prefer a sweeter taste with the spicy peppers, but the dijon was way too overbearing to achieve this. I also seasoned the chicken breast with salt and pepper before adding the glaze.
Date Posted: May 16, 2009
Photography Notes: Served with steamed broccoli and coconut rice!
Cooking Level: Beginning
Cooks I Like
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Read our allrecipes.com blog