1/4 c. Dijon mustard
3 tbl chutney
2 tbl Splenda brown sugar blend
2-1/2 lbs chicken, cut up (I use chicken thighs)
Preheat oven to 350F.
Combine mustard, chutney, and Splenda in a small bowl.
Spray a shallow baking dish with cooking spray. Place chicken in the dish. Brush the chicken with half of the mustard mixture. Bake the chicken for 20 min. Turn the chicken over and brush with the rest of the mustard mixture. Bake for another 20 min. or until juices run clear.