Recipe of the Week
Easy Dijon Chicken
April 14, 2011

This recipe comes to mind every time the weather turns warm and I want to use my grill.

It is easy, light and can be eaten by itself or as a salad topper. The leftovers make excellent chicken salad or can be used in a quiche. Try this on your next hot summer day!

* bottle of zesty Italian dressing
* cup whole grain Dijon mustard
*6 boneless skinless chicken breasts

Combine the Italian dressing and the Dijon mustard in a resealable one gallon freezer bag. Add the chicken breasts and marinate them for at least two hours in the refrigerator.

Prepare the grill for medium high heat and arrange the charcoal for direct cooking. When the coals are ready, place the chicken breasts on the hot grill. Cook 10-15 minutes on each side until the chicken is no longer pink. Make sure not to over cook the chicken or it will dry out.

Remove the chicken from the grill and wrap the breasts in tin foil. Let it rest for 10 minutes before serving.

The chicken can also be baked in a 350 degree oven for 30 minutes if you prefer to cook indoors.