Recipes from Pilgrim's Kitchen

• 8 skinless chicken thighs
• 1/3 cup horseradish mustard
• 2 tablespoons seedless red raspberry preserves
• 1 large egg, beaten
• 2 tablespoons water
• 1/2 cup plain breadcrumbs
• 1/4 cup firmly packed brown sugar
• 1/4 cup toasted sesame seeds
• 1/4 cup flour
• 1/2 stick butter, melted
• 1 package (7 oz.) long grain and wild rice, cooked according to package directions
• 1 teaspoon salt
• 1/4 teaspoon pepper

Pomegranate Raspberry Sauce: In small dish, place 1 tablespoon cornstarch and 1/4 teaspoon allspice. Add 3/4 cup pomegranate juice and stir to mix well. In small saucepan, place 1/4 cup seedless red raspberry preserves over low heat. Add juice mixture, stirring, until thickened; do not boil. Stir in 1 teaspoon grated lemon rind.