Monday, May 23, 2011

Honey Mustard Chicken

Makes 4 Servings

1 lb skinless, boneless chicken breast, pounded thin
1 cup yogurt
1/2 cup honey mustard
2 tsp course salt
1 tsp cayanne pepper

1.  Combine all ingredients in a plastic bag; shake to coat.  Grill over medium, 4 to 6 mintes per side.  Serve hot or in a sandwhich.

Recipe taken from Every Day with Rachael Ray, June/July 2011

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