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Name: Chile-Mustard Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Black pepper; 1 ts Dill dried; 4 Chicken cutlets; 2 Serranos chopped fine; (with; 1/2 c Water; 2 tb Cayenne pepper; 1/2 ts Salt; 1 tb Parsley; 1 Jalapeno chili chopped fine;; 5 dr Tabasco sauce; (up to 6); 4 tb Extra-Virgin Olive Oil; 3 tb Dijon mustard; 4 Cloves of garlic minced; 2 tb Lemon juice; 1 Habanero chopped fine; (with

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INGREDIENTS

1 tb Black pepper
1 ts Dill dried
4 Chicken cutlets
2 Serranos chopped fine; (with
1/2 c Water
2 tb Cayenne pepper
1/2 ts Salt
1 tb Parsley
1 Jalapeno chili chopped fine;
5 dr Tabasco sauce; (up to 6)
4 tb Extra-Virgin Olive Oil
3 tb Dijon mustard
4 Cloves of garlic minced
2 tb Lemon juice
1 Habanero chopped fine; (with

INSTRUCTIONS

wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade. place in preheated 375 degree oven and let bake for 1/2 hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy! serve with a chicken flavored rice. Posted to CHILE-HEADS DIGEST V4 #254 by michellem@iworksys.com (Michelle Munistari) on Dec 30, 1997

NOTES

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Chile-Mustard Chicken

1 tb Black pepper
1 ts Dill dried
4 Chicken cutlets
2 Serranos chopped fine; (with
1/2 c Water
2 tb Cayenne pepper
1/2 ts Salt
1 tb Parsley
1 Jalapeno chili chopped fine;
5 dr Tabasco sauce; (up to 6)
4 tb Extra-Virgin Olive Oil
3 tb Dijon mustard
4 Cloves of garlic minced
2 tb Lemon juice
1 Habanero chopped fine; (with

wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into  chicken. make marinade by adding all other ingredients except the garlic  and chilis into a casserole dish. do not refrigerate! place cutlets in  marinade and cover them completely with the marinade. add minced garlic and  chilis (seeds and all) onto the top off chicken and garnish with marinade.  place in preheated 375 degree oven and let bake for 1/2 hour garnishing  with marinade evry 10 minutes so as not to dry out the chicken. eat and  enjoy! serve with a chicken flavored rice.    Posted to CHILE-HEADS DIGEST V4 #254 by michellem@iworksys.com (Michelle  Munistari) on Dec 30, 1997

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Nutrition

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Serving Size: 1 Serving (2294g)
Recipe Makes: 1 Servings

Calories: 6002
Calories from Fat: 4490 (75%)

Amt Per Serving		% DV

	Total Fat 498.9g	665 %
	Saturated Fat 111g	555 %
	Monounsaturated Fat 221.3g
	Polyunsanturated Fat 132.7g
Cholesterol 1380mg		425 %
Sodium 2323.5mg		80 %
Potassium 4054.7mg		107 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 8.9g	35 %
	Sugars, other 13.8g
Protein 348.9g		498 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6002

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