Shelly's Recipe

HONEY DIJON HERBED CHICKEN

Category: Poultry I

12 boneless, skinless chicken breasts
Marinade
1 cup dry white wine
1/8 cup white Worcestershire sauce
1 clove garlic, crushed
1 bay leaf
Pinch white pepper
Finishing sauce
1/8 cup honey
1/4 cup Dijon mustard
1 tsp dried oregano
1/2 tsp dried basil
3 tbsp hot water

Marinade: Combine marinade ingredients in a gallon resealable bag and add chicken. Refrigerate overnight, turning occasionally. Remove breasts from bag and place on paper towels to dry off the marinade before lighting the grill. Discard remaining marinade.

Prepare the grill for medium heat. Mix together finishing sauce ingredients; set aside. Spread grid with cooking spray and let it get hot over the coals. Place breasts on the grid. Grill for 6 minutes and turn, brush with reserved sauce, grill and additional 6-7 minutes. As soon as the breast juices run clear, remove from grid.