Main Course: Honey Mustard Chicken

on Aug 4, 2004

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2 and 1/2 lbs. cut up whole chicken
1/3 cup honey
1/3 cup Dijon mustard
2 tsp. fresh diced dill weed or 1 tsp. dried dill weed
1 tsp. grated orange peel

Preheat oven to 400. Line shallow baking pan with aluminum foil. Place chicken pieces on pan upside down. Mix honey, mustard, dill weed and orange peel in small bowl. Brush mixture over chicken pieces. Turn chicken over. Gently peel back skin on each piece and brush with mixture under the skin. Brush tops of chicken with mixture. Bake for 30 to 40 minutes or until juices run clear. For more added zest, include a tsp. of orange marmalade to honey/mustard mixture.

The Skinny: Use skinless chicken.

Chilled Rice And Vegetable Salad With Vinaigrette Dressing

2 cups cooked rice
10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
2 tomatoes diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
Salt and pepper to taste

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. dried tarragon

Combine rice, peas, cucumber, tomatoes, olives, celery, green onions and parsley and salt and pepper together. Combine dressing ingredients and shake well. Pour over rice and toss. Chill for several hours before serving.

The Skinny: Not much room for improvement here.