Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

2 tbsp FRENCH'S® Honey Mustard

3 lb chicken breast (cut into halves, 3-4 lb pack)

1 tbsp brown sugar

2 carrots (2-3 med. sized, grated)

10 oz jicama (a starchy root 8-12 oz, grated)

1 apple (one tart, med. size, peeled, cored, grated)

3 tbsp sour cream (fat free or low fat preferred, can subst. w/yogurt)

3 tbsp mayonnaise (prefer light or fat free)

2 tsp salt

2 tsp pepper

Directions:

Preheat oven to 375 degrees. Combine honey mustard, 1 tsp salt, 1 tsp pepper, and brown sugar, coat chicken breast evenly (a bbq or pastry brush can help here) and place in lightly greased baking pan. Place in preheated oven and reduce temperature to 350 degrees. While chicken is cooking prepare slaw (see below). Bake chicken for 20 minutes and turn pieces over. Bake until done, ca. 10 more minutes (or until chicken has an internal temperature of 165 degrees). SLAW: Grate washed carrots, peeled jicama, and peeled and cored apple (or use a food processor for grating vegetables). Mix mayonnaise with sour cream, and a tsp each of salt and pepper. Add shredded/grated vegetables and refrigerate until chicken is ready to serve.
A little lemon juice can be added to the slaw (or a little hot sauce) if desired). Chicken could be marinated for about 20 min. in some French's worcestershire sauce to give it a little extra "kick" before coating with the mustard mixture.