. Recipes: HERBED CHICKEN CUTLETS WITH MUSTARD

HERBED CHICKEN CUTLETS WITH MUSTARD



HERBED CHICKEN CUTLETS WITH MUSTARD

INGREDIENTS:

MUSTARD SAUCE:
2 tbsp. Mayonnaise
1 tbsp. Fresh Dill (Chopped)
1 tbsp. Fresh Mint Leaves (Chopped)
1 tbsp. Dijon Mustard
1 tbsp. Apple Cider Vinegar
1 tsp. Sugar

CHICKEN CUTLETS:
4 Medium Chicken-Breast Cutlets
2 tbsp. Sugar
2 tbsp. Fresh Dill (Chopped)
1 tbsp. Fresh Mint Leaves (Chopped)
2 tbsp. Apple Cider Vinegar
1 tsp. Salt
1 tsp. Vegetable Oil
1/4 tsp. coarsely ground black pepper
4 slices Pumpernickel Bread (Warmed)

PREPARATION:
To prepare Mustard Sauce, in small bowl, mix all sauce ingredients until blended; set aside. To 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. HERBED CHICKEN CUTLETS WITH MUSTARD is ready to serve. Serve chicken with Mustard Sauce and pumpernickel bread.

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