Mustard and Brown Sugar Chicken

This recipe is from the Birmingham Junior League cookbook, Tables of Content. Like I mentioned earlier, I love Junior League cook books and this one has some great recipes. From my notes in the margins I made this recipe first back in February of 2007 but then I forgot about it until now. I hate that I forgot about it because it is really good!!

Mustard and Brown Sugar Chicken

6 boneless, skinless chicken breasts

1/2 cup packed brown sugar

6 tablespoons olive oil

1/4 cup cider vinegar

2 garlic cloves, crushed

3 tablespoons coarse grain mustard (like Maile mustard)

2 tablespoons fresh lime juice

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

Freshly ground pepper to taste

Hot cooked Rice (or I served this with the Smashed Potatoes!)

Arrange the chicken in a single layer in a baking dish. Mix the brown sugar, olive oil, vinegar, coarse grain mustard, lime juice, lemon juice, salt, and pepper in a bowl and pour over the chicken, turning to coat. Marinate, covered, in the refrigerator for 4 hours, turning occasionally.

Preheat the oven to 350 degrees. Bake the chicken in the marinade for 40 minutes. Spoon the hot cooked rice onto a serving platter and top with the chicken. Drizzle with the hot marinade.