Did you know at one time, “Dijon” mustard referred only to mustard originating from the Dijon area in France? Now-a-days, it’s more of a generic term, used to describe the creamier but semi-bolder version of yellow mustard. This mustard, often appears in a lighter shade of yellow and usually contains black mustard seeds. It adds its own distinctive flavor to any dish, including this one.
The satisfying flavor of Dijon is found in this recipe, mixed with a few other ingredients. This easy and simple recipe only takes a mere 25 minutes to make. The ingredient list includes: salt, pepper, Dijon mustard, honey, plain Greek yogurt (or mayo), steak sauce, and chicken.
To start your creation, you’ll want to go ahead and preheat the grill. Pull aside a smaller sized bowl and start mixing some ingredients. Add to the bowl: mustard, honey, yogurt, and steak sauce. This will make for a great basting sauce to use on the chicken. But, first, lay the chicken on a plate and splash on the salt and pepper, and then you can start adding the sauce. Grill the chicken on each side, adding a little more sauce with a basting brush, per flip. You’ll know when the chicken is done, when the middle is no longer pink. However, if you’re unsure, use a meat thermometer and check the poultry settings.
When it’s all finished you can enjoy this five star recipe. It will leave you with a flavor to remember.
Description by Ashley Horst
Source: http://culinaryarts.about.com/od/glossary/g/Dijon.htm
[ingredients title=”Ingredients”]
- Salt
- Pepper
- 1/3 cup Dijon mustard
- ¼ cup honey
- 2 tablespoons plain greek yogurt (optional to use mayo)
- 1 tablespoon steak sauce
- 4 skinless chicken breast
[/ingredients]
[directions title=”Directions”]
- Preheat grill.
- In a small bowl mix mustard, honey, yogurt, steak sauce. Set aside a small amount for basting the chicken.
- Place the chicken on a plate and salt and pepper them. Spread the remaining sauce over the chicken.
- Cook the chicken on the grill. Cook one side then flip and baste with more sauce. Cook until no longer pink in the middle or about 160 degrees (approx 5 mins per side)
[/directions]