Spicy Mustard Chicken with Dijon-Pineapple Salsa

• Marinade
• 3-3/4 cups honey
• 3-3/4 cups oil
• 3-3/4 cups fresh lime juice
• 3-3/4 cups fresh orange juice
• 2-1/2 cups GREY POUPON Country Dijon Mustard
• 2 cups dark brown sugar, packed
• 2 cups green onions, chopped
• 2 cups fresh cilantro, chopped
• 15 each fresh jalapeno peppers, seeded
• 1-1/4 cups fresh basil, chiffonade
• 1 cup orange zest
• 1 cup dried oregano leaves
• 3/4 cup lime zest
• 2/3 cup minced fresh garlic
• 1/2 cup dark chili powder
• 1/2 cup sesame oil
• 1/3 cup crushed red pepper
• 1/4 cup kosher salt
• Chicken
• 45 each skin-on boneless chicken breasts (6 oz. each)
• 1 gal. mashed potatoes
• 1 Full Recipe Dijon-Pineapple Salsa

1. Marinade: Process all ingredients in food processor until pureed.
2. Chicken: Pour Marinade over chicken breasts in non-reactive full-hotel pans (or in half-hotel pan for trial recipe).
3. Refrigerate 12 to 24 hours.
4. Remove chicken from marinade; discard marinade.
5. Place chicken in parchment paper-lined full sheet pans (or in half-sheet pan for trial recipe).
6. Bake in 375 degrees F-convection oven 12 to 15 min.
7. or until chicken is done (165 degrees F).
8. For each serving: Spoon 1/2 cup potatoes onto plate; top with 1 chicken breast.
9. Spoon 1/2 cup Dijon-Pineapple Salsa over chicken.

marinade, honey, oil, lime juice, orange juice, poupon, brown sugar, green onions, fresh cilantro, peppers, fresh basil, orange zest, oregano, lime zest, fresh garlic, dark chili powder, sesame oil, red pepper, kosher salt, chicken, skin, potatoes, salsa

Taken from www.kraftrecipes.com/recipes/spicy-mustard-chicken-dijon-pineapple-salsa-114003.aspx (may not work)