Lemon-mustard Chickendiabetic, main dish, poultry 2 lb to 2 1/2 lb chicken pieces; (breasts thighs drumstick 2 tablespoon cooking oil 1 tablespoon dijon style mustard 1 tablespoon lemon juice 1 1/2 teaspoon lemon-pepper seasoning 1 teaspoon dried oregano; =or=- 1 teaspoon dried basil 1/4 teaspoon onion salt 1/8 teaspoon ground red pepper I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned. Stir together all other ingredients for glaze. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking. from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham |
