Chicken Breasts - Cubano Chicken w/ mustard sauce

By á-47

For a variation swap salami for the ham

Ingredients

• FOR THE MARINADE
• (These quantities have been cut in half because marinade was used for two different dishes)
• 1 Tbsp. grated lime zest (1 lime)
• 1/8 cup fresh lime juice (1 lime)
• 1/6 cup olive oil
• 1 Tbsp. honey
• 1/2 Tbsp. minced red onion
• 1/2 tea. minced garlic
• 1/2 tea. salt
• 4 chicken breasts, boneless, skinless (5-6 oz)
• FOR THE CHICKEN & SAUCE
• 4 pieces thinly sliced ham (or salami)
• 1/2 cup grated swiss cheese (2 oz)
• 1/4 cup milk
• 3 Tbsp. prepared yellow mustard
• 2 Tbsp. mayonnaise
• 1 Tbsp. dill pickle relish

Preparation

Step 1

Whisk together lime zest and juice, 1/3 cup oil, honey, onion, garlic, and 1 tea. salt in a bowl. Set aside marinade.

Pound breasts to 1/2" thickness between saran wrap. Place chicken in a ziplock bag, cover with marinade, turning to coat. Refrigerate chicken 15 minutes.

Preheat grill to medium-high. Grill chicken 4 minutes. Flip; top each piece with a folded slice of ham and 2 Tbsp. cheese. Grill chicen for 4 minutes more; remove from grill and keep chicken warm.

Whisk together milk, mustard, mayonnaise, and pickle relish for the sauce in a small saucepan; cook over low heat while chicken grills.

Drizzle sauce over chicken to serve.