Time 2h25m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Time 15m Yield 6 serving(s) Number Of Ingredients 3 Steps:
In a resealable plastic bag, or flat container with lid, mix dressing and mustard. Add chicken breast and marinate in refrigerator at least 2 hours, turning often. Grill over hot grill 10 minutes on each side or until chicken is no longer pink. Can also be baked in 350 degree oven until chicken is done.
Time 8m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Mix together the mayonnaise, mustard and tarragon in a shallow bowl. Dip the chicken (both sides) in the sauce. Grill the chicken 5-6 minutes, until done. Enjoy.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Time 25m Yield 8 servings. Number Of Ingredients 4 Steps:
Flatten chicken breasts to about 1/2-in. thickness; set aside. In a small bowl, combine picante sauce, mustard and sugar., Place chicken over medium-hot heat; brush generously with sauce. Grill about 6-8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.
Time 25m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine salad dressing and mustard; set aside. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm. , Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve with chicken and rice.
