Tuesday, August 7, 2012

Honey-Mustard Chicken with Ginger

3 to 4 skinless boneless chicken breasts (pastured/free range if you can)
2 to 3 tablespoons extra-virgin olive oil
1/2 cup gluten-free dijon mustard
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper

1.    Add chicken to a glass bowl or glass dish.  Mix marinade by combining all the ingredients above.  Pour over chicken and stir to coat the chicken.  Cover and refrigerate 6 to 8 hours or overnight (I recommend overnight).

2.    Heat grill pan over medium high heat.  Place chicken on grill pan and let cook on both sides for 4 to 5 minutes or until chicken is cooked through.

3.    Serve warm with sides of source of over a spinach salad.

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