Preheat oven to 375 degrees F.
Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with half of the honey and pour in enough orange juice concentrate to cover chicken. Add butter on top.
Bake in preheated oven for 35 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining honey and return to oven for 10 more minutes.
Whisk potato starch or arrowroot into sauce in saucepan. Add any leftover orange juice concentrate and heat on medium high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

• 1 pound bacon
• 1 large head iceberg lettuce - rinsed, dried, and chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 10 ounces shredded Cheddar cheese
• 1 cup chopped cauliflower
• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated Parmesan cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.