Saturday, April 15, 2006

Grilled Honey Mustard Chicken Breasts

Served with Tabouli and Naan

This is one the recipes I have prepared for later this week.This chicken is ready for the gill when we are ready to prepare it.

In freezer bag ready to grill later this week.

1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons mustard
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup fresh herbs (oregano, tarragon, basil, rosemary or a combination)
4 chicken breasts (4 to 6 ounces each)

Mixthe olive oil, vinegar, mustard, honey, salt, cayenne pepper and herbs together in a large resealable plastic bag. Add the chicken breasts and seal the bag. Turn the bag over several times to thoroughly coat the chicken with the marinade and refrigerate at least 30 minutes or up to 4 hours.

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