Honey-Roasted Chicken

2 pounds boneless skinless chicken breast (can use other pieces of the chicken)
1 cup honey
½ cup reduced-sodium teriyaki sauce
¼ cup orange juice
1 Tablespoon Dijon mustard
Preheat oven to 375 degrees.
Rinse chicken and pat dry. Place in a single layer in a shallow baking pan. In a medium bowl, stir together remaining ingredients. Pour over chicken.
Bake uncovered, basting with the honey mixture occasionally, about 45 minutes, or until chicken is tender and no longer pink.

Microwave method: Prepare recipe as directed above except place chicken in a deep microwave-safe baking dish and pour honey mixture over chicken. Cover with vented plastic wrap and cook on 100% power about 10 minutes. Rotate dish ½ turn and baste with honey mixture. Re-cover and cook on high about 10 more minutes, or until chicken is tender and no longer pink.

Serves 6 at about 325 calories per serving