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Title: Chicken With Fruit And Mixed Mustards
Yield: 4 Servings

Ingredients

      4 ea Breasts, chicken, halves,
           -- broiler/fryer, boned,
           -- skinned
    1/2 c  Mustard, dijon
    1/3 c  Mustard, Bavarian
      1 tb Mustard, Chinese
    1/3 c  Honey
    1/3 c  Cream, light
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Margarine
      4 ea Kiwi, peeled, sliced
      2 c  Melon, honeydew, balls OR
      2 c  Melon, cantaloupe OR
           -- combination of both
    1/4 c  Mayonnaise
           Parsley

Instructions

In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards,
honey and cream.

In a large glass bowl, place 1/2 of the mustard sauce; reserve the
remainder for later use.

Sprinkle chicken with salt and pepper then place it in the mustard
sauce, turning to coat.

Place the bowl with the chicken and mustard sauce in it in the
refrigerator and marinate for 30 minutes, turning often.

In a large fry pan, melt the margarine over medium temperature, until
foamy.

Add chicken and cook, turning, about 7 minutes per side or until
chicken is brown and fork tender.

Remove the chicken to a cutting board. Slice the meat across grain
into thin slices.

Arrange the chicken slices and fruit on a serving platter.

In a small saucepan, place reserved mustard sauce; whisk mayonnaise
into the sauce. Heat thoroughly then drizzle the sauce over the chicken.

Serve with the remaining sauce on the side. Garnish with parsley.

Cook: Marjorie Farr, Maryland

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Per serving: 591 Calories (kcal); 57g Total Fat; (83% calories from fat);
1g Protein; 24g Carbohydrate; 5mg Cholesterol; 879mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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