Coconut Orange Chicken

Ingredients:

• 1 pound chicken tenders
• 2 Tbsp. Arbequina Olive Oil from Olive Oil Etcetera
• 1 Tbsp, butter
• 2 Tbsp. Dijon mustard
• 4 Tbsp. orange marmalade or Apricot Jalapeno Jam from Olive Oil Etcetera
• 2 Tbsp. Coconut Balsamic Vinegar from Olive Oil Etcetera
• 1 Tbsp. Blood Orange Olive Oil from Olive Oil Etcetera
• salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Salt and pepper chicken tenders. Heat olive oil in a 10 or 12 inch iron skillet, cook chicken tenders for 2-3 minutes on each side. Meanwhile, in a small bowl, mix together the mustard, marmalade or apricot jam and vinegar. Add a little blood orange olive oil to moisten the mixture. When chicken is mostly done, turn off the heat and add the butter to the skillet. Roll the tenders around in the melted butter. Drizzle about a tablespoon of the mustard mixture onto each strip and place in preheated oven for 10-15 minutes. Serve with veggies and your favorite rice, couscous or quinoa. 

You can also double the mustard mixture and glaze the chicken again when it comes out of the oven if you like a bolder flavor!