As requested. I'm using 4 mustards instead of the 3 originally called for in the recipe. I had a little bit of leftover mustard and wanted to use it up. The sauce came out even better this time so I'll probably make it this way from now on.
1/2 cup Dijon mustard
1/4 cup sweet-hot German mustard
1/4 cup whole-grain German mustard
(the original recipe just called for 1/2 cup German mustard)
1 Tbsp Chinese hot mustard
1/3 cup honey
1/3 cup cream
2 whole chicken breasts, split, skinned, boned, pounded to even thickness.
salt and pepper
Mixed fruit of your choice, melons of any kind, kiwi, strawberries.
Mix mustards, honey and cream until well combined. Reserve half for later. Sprinkle chicken with S and P, place in a flat pan or plastic bag, add half of mustard combo turning or squeezing bag to coat chicken well. Refrigerate for at least half an hour.
When ready to grill, gently pat chicken mostly dry (do NOT remove all the marinade, just get it to where it's not sloppy wet) then grill until done.
You can also cook on the stove in a bit of butter and oil, but we like it much better cooked on the grill.
Warm reserved marinade over medium heat. Slice chicken, top with marinade/sauce and serve with the fruit.
This also works well for pork chops.
1/2 cup Dijon mustard
1/4 cup sweet-hot German mustard
1/4 cup whole-grain German mustard
(the original recipe just called for 1/2 cup German mustard)
1 Tbsp Chinese hot mustard
1/3 cup honey
1/3 cup cream
2 whole chicken breasts, split, skinned, boned, pounded to even thickness.
salt and pepper
Mixed fruit of your choice, melons of any kind, kiwi, strawberries.
Mix mustards, honey and cream until well combined. Reserve half for later. Sprinkle chicken with S and P, place in a flat pan or plastic bag, add half of mustard combo turning or squeezing bag to coat chicken well. Refrigerate for at least half an hour.
When ready to grill, gently pat chicken mostly dry (do NOT remove all the marinade, just get it to where it's not sloppy wet) then grill until done.
You can also cook on the stove in a bit of butter and oil, but we like it much better cooked on the grill.
Warm reserved marinade over medium heat. Slice chicken, top with marinade/sauce and serve with the fruit.
This also works well for pork chops.
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