I don’t know about you, but I’m always looking for new, easy and tasty ways to prepare chicken breasts for dinner. I get in a chicken rut, often preparing the same few favorites over and over again. So I started to flip through one of my tried and true cookbooks, Cooking Light Fresh Food Fast (Oxmoor House, 2009) to see if I had missed another clever way to prepare chicken.
I stumbled upon this one: Grilled Chicken with Rustic Mustard Cream (click the link and you will be taken to MyRecipes.com, for the original recipe). The great thing about this recipe is that Husband gets involved because I don’t grill. Great. Boys outside. Check. Red wine in hand. Check. Groovy tunes on. Check. This is gonna be a good night.
I served this dish with (new favorite we all love) Lundberg’s Butternut Squash Risotto (from a box…just tell the kids it’s cheesy rice) and green beans (from the freezer). Enjoy your dinner tonight.
2 Tbsp (divided) dijon mustard (the grainer the better)
1 Tbsp olive oil
1 tsp chopped fresh rosemary
¼ tsp salt
¼ tsp pepper
4 skinless, boneless chicken breasts
3 Tbsp light mayonnaise
1 Tbsp water
1. Prepare grill (in my case, to Husband and boys, “go outside and start up the fire.”)
2. Combine 1 Tbsp mustard, oil and next 3 ingredients in a small bowl. Brush evenly over chicken. Place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until done.
3. While chicken grills, combine 1 Tbsp mustard, mayonnaise and water in a bowl. Serve mustard cream over grilled chicken.
PLEASE NOTE: The title of the cookbook links to Amazon. I am not currently on their affiliate program. But I should be. It’s on the list of things to do. When I do, you can help donate your 25-cents of your book purchase to my one-day-I’ll-have-a-spa-day fund.