Instructions: Place chicken in a 13x9x2 inch baking dish skin side down in a single layer. Mix vinaigrette, mustard and brown sugar in a large bowl; pour over chicken. Refrigerate at least 3 hours. Preheat oven to 375 F. Bake uncovered about 20 minutes. Turn chicken and bake about 15 to 20 minutes more, until juices run clear.

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