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Cajun Chicken with Orange Mustard Sauce

4 boneless, skinless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons vegetable oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried basil leaves
Orange Mustard Sauce (recipe follows)

1. Gently pound chicken to 1/2-inch thickness.
2. In small bowl, make cajun seasoning by mixing together paprika, white pepper, onion powder, garlic powder, cayenne pepper, basil, black pepper, thyme and salt. Sprinkle chicken with seasoning mix and let stand, refrigerated, 30 minutes.
3. In large frypan, place oil and heat to medium high temperature. Add chicken and sauté about 5 minutes or until fork can be inserted with ease.
4. Add Orange Mustard Sauce to frypan and heat until sauce begins to boil. Serve chicken and sauce over steamed rice.

Makes 4 servings.

Orange Mustard Sauce:
In small saucepan, place 1 1/2 cups orange marmalade and 6 tablespoons Dijon mustard. Heat on low temperature, stirring to mix, until marmalade melts.

Recipe provided courtesy of the National Chicken Council. Used with permission.