Baked Chicken With Florida Orange Juice
Submitted by: C. Stevens, Orange County, CA

4 boneless chicken breasts, with skin
4 teaspoons Dijon Mustard
1/2 cup onions or white parts of scallions, finely chopped
2 tablespoons butter (preferably unsalted), cut into bits (to facilitate the cutting I recommend putting the butter into the freezer for about 15 minutes)
Salt & pepper to taste
1 1/2 cups Florida Orange Juice
1/4 cup firmly packed dark brown sugar

Position a rack in the center of the oven. Preheat oven to 375º. Rinse the chicken and pat dry. Using a rubber spatula, smear each chicken breast with 1 teaspoon of the mustard. Arrange skin-side down in a shallow baking dish just large enough to hold chicken in a single layer. Sprinkle chicken with onions, butter, salt, and pepper. Pour orange juice around chicken. Place in oven immediately or, for extra tenderness and flavor, cover and marinate in the refrigerator for up to one hour. Bake, basting once, for 30 minutes. Turn chicken skin-side up and sprinkle with sugar. Bake an additional 15 to 20 minutes. Excellent served with rice. Juices from the pan may be poured into a saucepan and boiled to thicken, or otherwise spooned over chicken and rice as-is. Makes 4 servings.