1. Rinse chicken with cold water, and pat dry.

2. Stir together oil and next 4 ingredients in a large bowl. Add chicken, tossing to coat. Arrange chicken in a single layer on a wire rack in an aluminum foil-lined jelly-roll pan.

3. Bake at 450° for 30 to 35 minutes.

4. Combine mustard, lemon juice, and oregano in a large bowl. Remove pan from oven, and carefully add hot chicken to mustard mixture. Toss to coat. Drain and discard any accumulated fat from pan. Place mustard-coated chicken in a single layer on rack in jelly-roll pan.

5. Bake at 450° for 8 to 10 more minutes or until done.

1. Divide sausage into 10 equal portions; press 1 portion around each popper, covering completely. Roll in cracker crumbs. Place on a wire rack in a jelly-roll pan.

2. Bake at 375° for 30 minutes or until thoroughly cooked. Drain briefly on paper towels. Cut in half before serving.

Homemade Variation: Substitute 2 (7-oz.) cans pickled whole jalapeño peppers, drained, for frozen poppers. Cut stem ends off each jalapeño pepper. Remove and discard seeds and membranes. Place 1/2 (8-oz.) package cream cheese, softened, in a zip-top plastic bag. Seal bag, and snip a small hole in 1 corner of bag. Pipe cream cheese into hollowed peppers. Cover stuffed peppers evenly with sausage as directed, making sure each pepper is completely covered by sausage so that cheese is sealed inside. Continue preparing and baking stuffed peppers as directed in Steps 1 and 2.

Note: For testing purposes only, we used Poppers Cream Cheese Jalapeños and La Costeña Green Pickled Jalapeño Peppers.

1. Fold each apricot half around 1 whole almond. Wrap 1 bacon piece around each stuffed apricot. Secure with wooden picks. Place on a wire rack in an aluminum foil-lined jelly-roll pan.

2. Bake at 375° for 20 to 25 minutes or until bacon is crisp, turning once.

3. Microwave preserves, soy sauce, and pepper in a small microwave-safe bowl at MEDIUM 1 minute or until preserves are melted. Serve dipping sauce with stuffed apricots.