Combine mustard, marmalade, jalapeno, lime juice and oil.
If mixture isn't hot enough to your taste add a little cayenne pepper.
Wash chicken and pat dry.
Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
Baste the tops of the chicken with the sauce.
Place chicken on a rack in a roasting pan.
Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
Baste once during the cooking time with the sauce.
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KING RANCH CHICKEN CASSEROLE HISTORY AND RECIPE
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Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet over medium-high heat, add olive oil and heat until warm. Add chicken and sautto warm up the meat and then add the chile powder. Stir with spatula until chili powder is distributed evenly over all the chicken meat. Remove chicken meat from skillet and set aside.
Turn heat down to medium, add butter and heat until just melted. Add onions and bell peppers and sautfor a few minutes until vegetables are softened and onions appear translucent.
Next add nacho cheese soup, cream of mushroom soup, cream of chicken soup, and the diced tomatoes with liquid and green chiles. Stir together to combine and heat until mixture just begins to boil, stirring occasionally. Remove from heat and add the chicken mixture and stir together to combine; set aside.
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