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Ingredients
- 1/3 cup Dijon mustard
- 4 1/2 tablespoons honey
- 2 tablespoon mayonnaise
- 1 teaspoon steak sauce
- 4 skinless, boneless chicken breast halves
Details
Servings 4
Preparation
Step 1
On the grill:
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
On the stove top:
Pre-heat a large skillet over medium heat.
Cut 2 lengths of wax paper and lay one of the chicken breasts in between the wax papers. Using the flat side of a meat tenderizer, pound the chicken to a uniform thickness, about ½ “. Then follow step 2 as above.
Film the skillet with oil and add the chicken to the skillet. Allow to cook on one side for about 4 minutes, then flip to cook the other side.
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