Recipe - Grilled Orange Egg Custard

One fourth cup Mustard; Grainy
One fourth cup Dijon Mustard
One fourth cup Fresh Orange Juice
1 teaspoon Orange Zest; Finely Chopped
1 tablespoon Balsamic Vinegar
1 tablespoon Olive Oil
One fourth teaspoon Hot Chili Pepper; Oil, To
One half Tsp
2 tablespoon Fresh Tarragon; Or Any
Combo Of Mint
Thyme, Chives, Basil &
FlatLeaf Parsley; Finely
One fourth teaspoon Cracked Black Pepper
6 Skinless Boneless Chicken
Breasts
Fresh Herb Leaves; For
Garnish
Orange Slices; For Garnish

Combine the mustards, orange juice and zest, vinegar, olive oil, chile oil,
herbs and cracked pepper in a small bowl. Taste for seasoning. Arrange
chicken pieces in a large, shallow nonaluminum dish and pour marinade over
chicken to coat it well. Marinate, covered, for between 30 minutes and 4
hours in the refrigerator.

Prepare a barbecue for mediumhighheat grilling. Remove chicken from
marinade and grill 3 inches from heat for 7 to 10 minutes on each side or
until cooked through; if using boned breasts, cut cooking time in half.

Serves 6.

Entered into MasterCook by Reggie Dwork reggie@reggie.com

With permission from the San Jose Mercury News newspaper.
Posted to Digest eatlf.v096.n126

Date: Sun, 18 Aug 1996 01:13:10 0700

From: Reggie Dwork reggie@reggie.com
NOTES : Cal 229.8
Fat 5.9g
Carbs 2.7g
Fiber 0.6g
Protein 30.6g
Sodium 364mg
CFF 23.9%