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