Spicy Mustard Chicken with Dijon-Pineapple Salsa

Spicy Mustard Chicken with Dijon-Pineapple Salsa
45 servings


Ingredients Weights Measures
honey - -
oil - -
fresh lime juice - -
fresh orange juice - -
GREY POUPON Country Dijon Mustard - -
dark brown sugar, packed - -
green onions, chopped - -
fresh cilantro, chopped - -
fresh jalapeño peppers, seeded - -
fresh basil, chiffonade - -
orange zest - -
dried oregano leaves - -
lime zest - -
minced fresh garlic - -
dark chili powder - -
sesame oil - -
crushed red pepper - -
kosher salt - -
skin-on boneless chicken breasts (6 oz. each) - -
mashed potatoes - -
Dijon-Pineapple Salsa - -


PROCESS all ingredients in food processor until pureed.

POUR Marinade over chicken breasts in non-reactive full-hotel pans (or in half-hotel pan for trial recipe). Refrigerate 12 to 24 hours.

REMOVE chicken from marinade; discard marinade. Place chicken in parchment paper-lined full sheet pans (or in half-sheet pan for trial recipe). Bake in 375ºF-convection oven 12 to 15 min. or until chicken is done (165ºF).

FOR each serving: Spoon 1/2 cup potatoes onto plate; top with 1 chicken breast. Spoon 1/2 cup Dijon-Pineapple Salsa over chicken.

Kraft Kitchens Tips

Make Ahead
Marinade can be prepared ahead of time. Refrigerate up to 48 hours before using as directed.
Special Extra
Garnish with lime wedges and chopped fresh cilantro.
Substitute mashed yucca for the mashed potatoes.
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