4-Mustard Chicken

• 3 chicken breasts
• 2 tablespoons pineapple chunks
• 1 tablespoon white mustard seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon dijon mustard
• 1 teaspoon Colman's English Mustard Powder
• 2 tablespoons pineapple juice
• olive oil to taste
• sea salt to taste

1. Preheat oven to 400u0b0F.
2. Place the chicken breasts in a glass baking dish, drizzle with olive oil and sprinkle with salt. Put the mustards one-by-one in a mortar (first the white, then the black), and crush to desired texture. Then add the Colman's English mustard powder and crush some more. Add the Dijon last, once everything is well mixed. If you find that the sauce is too thick, add a little pineapple juice.
3. Pour the remaining pineapple juice over the chicken breasts.
4. Use a brush to spread the mustard sauce over the chicken and top off with the pineapple chunks.
5. Bake for about 35 minutes, or until chicken is cooked.

chicken breasts, pineapple, white mustard seeds, black mustard seeds, mustard, pineapple juice, olive oil, salt

Taken from www.yummly.com/recipe/4-Mustard-Chicken-2055647 (may not work)