Garlic Chicken and Grapes

12 chicken thighs
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey
2 garlic cloves, minced
1/16 teaspoon cayenne pepper
1 tablespoon sesame seed
2 cups red seedless grapes
1 cup hazelnuts, coarsely chopped, toasted
Parsley

Coat large baking pan with cooking spray. Place chicken in pan; cover with
foil. Bake at 400*F. for 35 minutes. In small bowl, mix together mustard,
soy sauce, vinegar, honey, garlic and cayenne. Remove foil; drain excess
liquid, leaving about 2 tablespoons in pan. Spoon mustard mixture over
chicken and sprinkle with sesame seed. Return chicken to oven and bake,
uncovered, about 15 minutes or until fork can be inserted in chicken with
ease, basting chicken with sauce halfway through cooking. Place grapes and
hazelnuts around chicken and bake about 3 minutes or until grapes are
heated through. To serve, place chicken and grapes on a platter and spoon
sauce over both. Garnish with parsley.

Makes 6 servings.



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