Mendocino Artichoke Chicken

4Boned and skinned chicken breasts
¼ cupFrozen orange juice concentrate, thawed
14-ounce canArtichokes, packed in water, drained and liquid reserved
¼ cupMendocino Mustard Seeds and Suds
¼ cupFrozen orange juice concentrate, thawed


Preheat oven to 350 degrees.

Cut chicken breasts into bite-sized pieces. Marinate in 1/4 cup orange juice concentrate for half an hour. Use more orange juice if needed to completely coat the chicken.

Discard orange juice.

Drain artichoke hearts liquid into a small saucepan. Simmer until reduced by half.

Place drained chicken in a casserole dish. Top with artichokes.

Mix artichoke liquid and mustard together and pour over chicken. Pour remaining 1/4 cup orange juice over chicken.

Bake covered for 1 hour or until tender.

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