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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a refreshing dish. I like to serve it on a bed of greens or angel hair pasta. Ingredients:
4 boneless skinless chicken breasts, about 1 pound, pounded in 1/4-inch thickness |
3/4 cup of lawry's dijon and honey mustard marinade, with lemon juice, divided |
1 cup fresh raspberries or 1 cup frozen raspberries |
1/2 cup walnut pieces |
Directions:
1. Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
2. Cut chicken into strips.
3. In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
4. Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.
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