Ingredients:
2 med. whole chicken breasts (bone in) split, rinsed & patted dry
1/3 cup SK Maine Maple Champagne Mustard
1 TBSP flat-leaf parsley, minced (additional parsley for garnish)
2 TBSP SK Roasted Garlic Oil
Grated zest of 1 large orange
¼ cup fresh orange juice
2 tps Worcestershire sauce
Freshly ground black pepper to taste
Instructions:
Stir Maine Maple Champagne Mustard, orange zest, Roasted Garlic Oil, Worcestershire sauce, parsley and pepper together in a bowl. Pour into a large Ziploc plastic bag. Add chicken breasts, turning to cover well. Refrigerate for at least 4 hours or overnight, turning once or twice. Heat broiler. Place breasts flesh side down in a shallow baking pan and spoon some of the marinade over them. Broil about 6-7 inches from heat for about 10-12 minutes. Turn chicken over and spoon remaining marinade. Cook until breast meat is done and skin is browned, 7-8 minutes. Remove and allow to stand for 5 minutes. Sprinkle on remaining parsley and serve.