Sweet Mustard Chicken:
1/3 c. Dijon mustard
Splenda to taste
2 T. chopped fresh dill or 1 T. spoon dried dill
1 t. freshly grated orange peel
1 (2 1/2 lb) chicken/quartered (remove skin)
1. Preheat oven to 400 degrees. Combine Splenda and mustard in a sm.
bowl. Stir in dill and orange peel.
2. Line baking sheet w/ foil. Place chicken on prepared pan. Brush sauce
on top of chicken. coat well.
3. Turn chicken over. Brush w/ sauce.
4. Brush skin w/ remaining sauce. Bake til juices run clear when
thickest portion of meat is pierced w/ knife, about 30 min.
TIP: Skinless chicken breasts cook faster. Broil chicken, turning once,
til no longer pink, about 15 min.