Honey Mustard Chicken

By ezunich

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons organic dark amber honey
• 1 tablespoon light mayonnaise (Brand: Hellmans)
• 1 tablespoon freshly squeezed lemon juice, approx. 1/2 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Preparation

Step 1

In a measuring cup, whisk together the honey, mustard, mayonnaise, lemon juice, salt, pepper until emulsified and set aside.
Halve chicken breasts, creating cutlets.
Marinate chicken breasts in honey-mustard sauce, holding back a couple tablespoons to drizzle on chicken after it is cooked.
Marinate chicken in the refrigerator for 2-4 hours.
Remove chicken from marinade and season both sides with salt and pepper to ensure proper seasoning. Drizzle a small amount of olive oil over each cutlet to aid in preventing grill sticking.
Grill cutlets on high for 4-5 minutes to create a nice char on one side. Lower grill heat to medium-high, flip cutlets and grill for another 3-4 minutes or until chicken is slightly firm but not completely stiff to the touch.
If cooking indoors, heat marinated cutlets in a pan with 1 teaspoon of olive oil over medium-high heat. Cook for 3-5 minutes per side (6-10 minutes total) until cutlets are browned and firm to the touch.
Transfer cutlets to a plate and drizzle with the remaining 2 tablespoons of honey-mustard sauce that was set aside.
Serve warm over zucchini and squash pasta or brown basmati rice.