From: David Denney
Date: Sun, 19 Mar 2000 11:02:43 -0600
Dave's Recipe Honey Dijon Chicken
Ingredients:
1 cup Dijon Mustard (give or take)
1 cup Honey (give or take)
.5 tsp salt
4 chicken breasts
Directions:
If needed, thaw the chicken breasts. Remove fat, veins, weird
looking spots, etc. Tenderize the chicken by repeatedly puncturing
with a fork, and I mean a lot. Mix the Dijon Mustard and the Honey
in a bowl. Change ratio according to taste. Separate the final
mixture into two bowls, 75% in one bowl, 25% in the other. Into the
75% bowl, stir in the salt. Once done, dredge the chicken breasts
through this bowl, completely covering them. Tenderize with a fork
again. Set a grill (or a skillet) to a medium heat. While the grill
is heating, prepare your side dish, I recommend potatoes au gratin.
When the cooking surface is ready, start cooking. Oil the skillet
first, as the honey will want to burn if you do not keep an eye on
it. Keep the skillet medium to low so as to cook the chicken slowly.
When the chicken is done in a skillet, the honey Dijon on it should
be a deep brown (not burnt) and still moist. When grilling, the
chicken will be drier, and the honey Dijon will not be nearly as
dark. When done, serve by itself or on a bun, with side dish. The
25% bowl (the one that never touched raw chicken) is a great sauce
for the chicken breast.
Being chicken with Dijon mustard, a wine would probably go well with
this, though I have yet to find a food that I would not gladly enjoy
with Guinness.
Dave
"Guinness, quite possibly the world's most perfect food."
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