HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.

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