Raye's Mustard

This tender and tasty chicken recipe will surprise the most skeptical. Easy to make, too!


  • 4 boneless, skinless chicken breast halves
  • 1/3 C yogurt (plain, vanilla, or lemon)
  • 1/3 C apricot or raspberry preserves
  • 3 T Raye's Fall Harvest Mustard


Preheat oven to 350 F. Rinse chicken breasts in cold water; pat dry with paper towel. Arrange in a small, shallow baking dish in a single layer. Combine yogurt, preserves, and mustard in a separate bowl. Spread mixture over the chicken breasts. Bake uncovered for 45 minutes. Tender and tasty chicken will surprise the most skeptical. PS, You can try other Raye's Mustards to surprise yourself again!!

Thanks to Carol A. Hurlbrink, Pennsylvania for the submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.