Here we have a photo that was taken too close up. But if you look carefully you will see a delicious dish just begging to be made by you!
I have had the cooking blues lately. It feels like groundhog day around here with the same old meals, week in and week out. So I pulled out a Cooking Light Magazine and came across this easy, healthy and flavorful recipe.
Gotta tell you, it was a huge hit. My son even had two servings. I love the contrast between the tang of the mustard and the sweetness from the maple syrup and brown sugar. I paired the chicken with green beans and rice.
Easy. Delicious. Healthy. Home run in my book!
It just happened that I had all the ingredients on hand. Even better, right!
In a medium-sized bowl whisk together the mustards, brown sugar, maple syrup (please don’t use pancake syrup, just won’t taste right), grated onion, which in my opinion could easily be omitted, vinegar, soy sauce, pepper and garlic clove.
Give it a good whisk.
Place the chicken breasts in a zip-lock baggie and pour in half of the sauce and marinate the chicken for two hours in the refrigerator. Cover the remaining sauce and refrigerate that, too.
Pre-heat the grill. I sprayed my chicken with the cooking spray (instead of spraying the grill, to many flames). Grill for about 4-6 minutes on each side or until done.
Heat the remaining sauce in the microwave until heated through, about 1 1/2 minutes.
Plate the chicken and pour desired amount of sauce over the chicken breast.
Good bye dinner blues. Hello my little maple mustard chicken, can’t wait to have you again.
Adapted from Cooking Light Magazine/May 2011
1/3 cup spicy brown mustard
1 tablespoon yellow mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
4 boneless, skinless chicken breasts pounded to about 1/4″ thick
1/4 teaspoon kosher salt
Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken and marinade to bag; seal. Chill 2 hours.
Preheat grill to medium-high heat.
Remove chicken from bag, discard any remaining marinade in bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with reserved mustard mixture. Yield: 4 servings.