MUSTARD & PRETZEL- Topped Grilled Chicken Breasts

Table of Contents: CHICKEN/ POULTRY

4 chicken breasts

1 partial-jar of whole-grain Dijon mustard (I use “Maille Old Style” brand)

½ cup chicken broth

2 tsp. cornstarch

½ cup heavy cream

2 T. oil-packed sun-dried tomatoes, lightly drained & cut w/ scissors into bits

Salted pretzels, any shape

Salt

 

 

 

 

 

Partially freeze the chicken breasts; then slice in half, lengthwise.  Place the chicken breast halves on a glass or plastic cutting board.  Spread a tsp. of the mustard over each side of the chicken halves.  It will not spread evenly; no problem.  Cover with plastic wrap and

refrigerate for 2 to 4 hours.

 

While the chicken is marinating, make the sauce.  In a small skillet, stir the chicken broth into the cornstarch until smooth.  Stir in the heavy cream until blended.  Heat on medium while stirring constantly until the sauce thickens.  Stir in the sun-dried tomatoes and 2 tsps. of

mustard from the jar.  Cook and stir on medium-low for 1 minute longer.

 

Coarsely crush enough pretzels to top the chicken as a garnish later, and set aside.

 

After at least 2 hours marinating time, grill the chicken on a gas or charcoal grill until the chicken is done, but not dry.  Salt on both sides before removing from the grill; then place the chicken on a warm platter.  Top the chicken with the sauce and finally with the crushed

pretzels.

 

Makes: 8 servings.

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