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Spicy Honey Glazed Chicken
Pollo Caliente con Miel

1 tablespoon dry mustard
3 tablespoon white-wine vinegar or cider vinegar
1/4 cup wild flower honey
1 teaspoon hot tabasco sauce
1 tablespoon salsa
2 tablespoons chopped shallots or green onion
1 teaspoon Dijon-style mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 small onion crushed and minced
salt to taste
1/4 teaspoon white pepper ground
4 skinless, boneless chicken breast halves

Preheat oven to 4000 F. line a baking pan with foil: lightly coat
foil with olive oil. Set aside. Place the dry mustard in a small
bowl and stir in vinegar. Add honey, shallot, Dijon-style mustard,
thyme, oregano, tabasco, pepper, salt, salsa Lizano and onion.
Mix well and set aside. (Best if prepared the night before cooking).

Place the chicken breast in prepared pan. Lightly score the breast
on both sides. Use the tip of a sharp paring knife to make small
slashes. Brush with half of the honey-mustard glaze. Bake for 10
minutes. Remove pan from the oven. Using tongs, turn breast over
and brush with the remaining glaze. Return pan to the oven and
bake until juices run clear when meat is pierced with a knife,
about 10 minutes.

Serve with rice.

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