| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bavarian | 1988 dccc, 2nd, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 1/2 | c | Mustard, dijon |
| 1/3 | c | Mustard, Bavarian |
| 1 | T | Mustard, Chinese |
| 1/3 | c | Honey |
| 1/3 | c | Cream, light |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | T | Margarine |
| 4 | Kiwi, peeled sliced | |
| 2 | c | Melon, honeydew balls OR |
| 2 | c | Melon, cantaloupe OR |
| combination of both | ||
| 1/4 | c | Mayonnaise |
| Parsley |
INSTRUCTIONS
In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream. In a large glass bowl, place 1/2 of the mustard sauce; reserve the remainder for later use. Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat. Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often. In a large fry pan, melt the margarine over medium temperature, until foamy. Add chicken and cook, turning, about 7 minutes per side or until chicken is brown and fork tender. Remove the chicken to a cutting board. Slice the meat across grain into thin slices. Arrange the chicken slices and fruit on a serving platter. In a small saucepan, place reserved mustard sauce; whisk mayonnaise into the sauce. Heat thoroughly then drizzle the sauce over the chicken. Serve with the remaining sauce on the side. Garnish with parsley. Cook: Marjorie Farr, Maryland Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 90.1mg
Sodium: 989.9mg
Potassium: 1027.8mg
Carbohydrates: 58.5g
Fiber: 5.2g
Sugar: 46.5g
Protein: 31.4g