After baking this, I decided, it looked too busy, as if confetti had fallen down from the ceiling onto the chicken and that is how it got its name. The sauce, it is cooked is, is truly delicious and I would use it, on meat and vegetables, as well as poultry.
Confetti Chicken
Ingredients:
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1 pound package chicken cutlets
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3 teaspoons Dijon mustard
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2 tablespoons honey
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1/2 cup chopped onion
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1/4 cup chopped or 1/4 cup red bell pepper
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1 teaspoon dried basil, crumbled
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1 teaspoon sweet paprika
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1/4 teaspoon ground cinnamon
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1 cup orange juice
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1/2 cup pineapple juice
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1/4 cup brown sugar
Method:
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Position rack in the center of the oven.
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Preheat oven to 350F.
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Mix together Dijon mustard, basil and honeySmear the chicken with this mixture.
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Arrange chicken in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
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Sprinkle the pieces with finely chopped onions, bell peppers, salt and freshly ground pepper to taste, half the basil, and 1/2 tsp each of cinnamon and paprika.
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Pour orange and pineapple juice around the chicken.
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Bake, basting once, for 30 minutes until the chicken is tender and golden.Add more orange juice or pineapple juice if the pan seems dry.
This is linked to Pennywise Platter






