Title: Cajun Chicken with Orange Mustard Sauce
Categories: Poultry Blank
Yield: 4 Servings

4		Boneless, skinless chicken - breast halves
1	ts	Paprika
1	ts	White pepper
1	ts	Onion powder
1	ts	Garlic powder
1	ts	Cayenne pepper
1	ts	Dried basil leaves
1/2	ts	Black pepper
1/2	ts	Dried thyme
1/4	ts	Salt
2	tb	Vegetable oil
		ORANGE MUSTARD SAUCE
1 1/2	c	Orange marmalade
6	tb	Dijon mustard

Gently pound chicken to 1/2-inch thickness. In small bowl, make Cajun seasoning by mixing together paprika, white pepper, onion powder, garlic powder, cayenne pepper, basil, black pepper, thyme and salt. Sprinkle chicken with seasoning mix and let stand, refrigerated, 30 minutes. In large frying pan, place oil and heat to medium-high temperature. Add chicken and saute about 5 minutes or until fork can be inserted with ease. Add Oragne Mustard Sauce to pan and heat until sauce begins to boil. Serve over steamed rice.

ORANGE MUSTARD SAUCE: In small saucepan, place marmalade and Dijon mustard. Heat on low temperature, stirring to mix, until marmalade melts.

National Chicken Cooking Contest Entrant 1995 - Louise McMahon-Owen, of Austin, Texas

From: Teri Chesser Date: 27 Apr 97 National Cooking Echo Ä

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