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).
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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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