Tired of plain, old grilled chicken? These tasty chicken breasts, brushed with basil butter during grilling, and then served with a tangy mustard sauce is a nice change from the ordinary. A green vegetable, tomato wedges, and a garnish of fresh basil compliments the dish.
Basil Butter 1/4 cup of butter or margarine 1 teaspoon of garlic powder 1 teaspoon of fresh snipped basil or 1/4 teaspoon of dried 3/4 teaspoon of Onion powder Mustard Sauce 1/3 cup of mayonnaise or salad dressing 2 tablespoons of Dijon-style mustard 1-1/2 teaspoon of Worcestershire sauce 3/4 teaspoon of Dry mustard a dash of Onion powder a dash of Garlic powder a dash of Ground white pepper 2 drops of bottled hot pepper sauce
Chicken breast enough to serve 4
To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside. To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve. To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce. I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving. I usually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well. Serving size 4
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