Tuscan Glazed Chicken

Make it a SchoolHouse Kitchen trifecta. Reach into your pantry and grab both our Peach Rosemary Anytime Spreadable Fruit and our SweetSmoothHot Mustard to create this fabulous sauce. Then while the chicken is cooking, toss some mixed greens with a splash of our Balsamic Vinaigrette Basico.

- ¾ cup SchoolHouse Kitchen^® Peach Rosemary Anytime Spreadable Fruit
- 2 scallions, finely chopped
- 2 tablespoons SchoolHouse Kitchen^® SweetSmoothHot Mustard
- 1 tablespoon dried rosemary, crumbled
- ¼ teaspoon salt
- freshly ground pepper
- 3-pound chicken broiler, cut-up

Preheat oven to 400ºF.

In a small bowl, combine the Peach Rosemary Anytime Spreadable Fruit, scallions, SweetSmoothHot Mustard, rosemary, and salt. Set aside.

Remove the skin from the chicken. Rinse the chicken pieces with running cold water and drain well; dry with a paper towel. Season the chicken with salt and pepper. Arrange pieces of chicken in a large roasting pan. Brush chicken pieces on both sides with the peach-rosemary mixture.

Bake 40 minutes or until the chicken is no longer pink, basting every 10 minutes with the peach mixture.

Serves 4