This quick and delicious chicken is a great ingredient base for salads (simply scale the recipe up or down as needed) and is just as tasty cold. You can add other chopped fresh herbs or a little pesto or hot sauce to the mustard-mayonnaise mixture.
For an even quicker-cooking dish, substitute chicken tenderloins (pictured) for boneless, skinless breasts. Cook them as directed above, turning once, for just 2-3 minutes per side (no need to rotate them to form crosshatch grill marks).
Made this but with center cut pork loin, it was fabulous! Would definitely try it with chicken too. I doubled up the rosemary just because I had chopped too much and it was perfect.
So simple but so fantastic! My daughter's that do not like mustard raved about this grilled chicken. And, I cooked up 6 large chicken breasts with this marinade and there was only one leftover for salad tomorrow. I might add a full teaspoon of chopped fresh rosemary next time. Yum!
This is an excellent and very easy recipe. I used boneless chicken thighs, which we prefer, and it came out tender (no knives needed) and tasty.
Made this tonight. The chicken was very moist, with great flavor. I loved that the chicken didn't have to marinate at all before cooking it. I served it to a crowd and everyone loved it. I doubled the chopped rosemary and I'm glad I did.
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