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Kelly the Kitchen Kop

Tangy Baked Chicken Main Dish Recipe — Easy for Guests or Everyday

February 25, 2012 4 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Comments

  1. Naomi says

    February 25, 2012 at 5:04 PM

    You mentioned a mustardy taste, but where does that come from since there is no mustard in the ingredients list? I don’t care for a mustardy taste either, but your recipe sounds delicious.

    Reply
    • KitchenKop says

      February 26, 2012 at 1:43 AM

      Good question! Something about the jam + the mayo = a mustardy taste. I love it, but the kids didn’t…

      Kel

      Reply
  2. Linda says

    February 25, 2012 at 8:19 AM

    That looks wonderful. I have not had boneless chicken breasts in ages! Do you buy it that way or do you cut up a whole chicken? I could buy boneless from my farmer but it’s so expensive.

    Reply
    • KitchenKop says

      February 25, 2012 at 9:42 AM

      Good morning Linda,

      I do buy them from my farmer actually. I’m not good at cutting up a chicken, but when I’ve seen people do it they make it look easy. I’m sure that would be much less expensive, and then you could use the bones for stock, but I’ve always got a bunch of stock in my freezer, so I figure that a dinner with boneless chicken once in a while is no biggy. 🙂

      Kel

      Reply

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