Recipe

Grilled Herbed Chicken W Mustard Sauce Recipe

Add Step-by-Step Photos	Binky67 / All my dishes 1 year, 3 months ago Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon, courtesy of GH Prep:7m Cook:10m Servings:4	Binky67
	chicken easy quick

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Ingredients

• 2 tablespoon(s) light mayonnaise

• 1 tablespoon(s) fresh dill chopped

• 1 tablespoon(s) fresh mint leaves chopped

• 1 tablespoon(s) Dijon mustard

• 1 tablespoon(s) white wine vinegar

• 1 teaspoon(s) sugar

• 4 medium chicken-breast cutlets (about 1 1/4 pounds)

• 2 tablespoon(s) sugar

• 2 tablespoon(s) fresh dill chopped

• 1 tablespoon(s) fresh mint leaves chopped

• 2 tablespoon(s) white wine vinegar

• 1 teaspoon(s) salt

• 1 teaspoon(s) vegetable oil

• 1/4 teaspoon(s) coarsely ground black pepper

• 4 slice(s) pumpernickel bread warmed

Directions

• Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.

• Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.

• Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.

• Serve chicken with Mustard Sauce and pumpernickel bread

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