1-1/2 pounds small red potatoes, quartered 1 jumbo onion (1 pound) cut into eighths 4 tsp olive oil 4 medium chicken breast halves, skin removed 2 TBSP NEK Sweet Hot or Sweet Garlic Mustard Preheat oven to 450 degrees. In 13 x 9 metal baking pan, toss potatoes and onion with olive oil. Salt and pepper to taste. Bake 25 minutes on middle rack. Meanwhile, place chicken breast halves in small roasting pan. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables. Return pan to oven, placing pan on lower rack. Place chicken on upper rack. After chicken has baked 10 minutes, remove from oven, brush with mustard. Bake chicken and vegetables 12-15 minutes longer, until juices run clear when thickest part of chicken is pierced with a knife and vegetables are golden and tender. Makes 4 main dish servings.
