Honey-spiced chicken and onions
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ¼ | cup | Dijon mustard |
| 2 | tablespoons | Chopped fresh parsley or |
| 2 | teaspoons | Dried parsley flakes |
| ½ | teaspoon | Pepper |
| 8 | Boneless chicken breast | |
| 1 | tablespoon | Sesame seeds |
| 1 | tablespoon | Lemon juice |
| 2 | Garlic cloves, minced halves, skinless | |
| 3 | mediums | Onions, cut into 1/2\" slices |
Directions
GLAZE
CHICKEN
1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken.
2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes.
Turn chicken and place onion slices on the grill; brush chicken and onions with glaze. Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken.
BROILER INSTRUCTIONS:
Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes.
Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken.
Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3 proteins, 1 fruit, 1 vegetable Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120