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
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