Recipe - Honey-Spiced Chicken And Onions

GLAZE
One half cup Honey
One fourth cup Dijon mustard
2 tablespoon Chopped fresh parsley or
2 teaspoon Dried parsley flakes
1 tablespoon Sesame seeds
1 tablespoon Lemon juice
2 Garlic cloves, minced

CHICKEN
One half teaspoon Pepper
8 Boneless chicken breast
halves, skinless
3 md Onions, cut into 1/2" slices

1. Heat barbeque grill. In a small bowl, combine all
glaze ingredients; mix well. Sprinkle pepper on both
sides of chicken.

2. When ready to barbeque, place chicken on gas grill
over low heat or on charcoal grill 46 inches from
medium coals. Cook 5 minutes. Turn chicken and place
onion slices on the grill; brush chicken and onions
with glaze. Cook an additional 510 minutes or until
onions are tender and chicken is no longer pink and
juices run clear, brushing frequently with glaze. Heat
any remaining glaze to a boil; serve with chicken.

BROILER INSTRUCTIONS:

Spray broiler pan with nonstick cooking spray. Prepare
glaze and chicken as described above. Arrange chicken
on spraycoated pan; brush chicken with glaze. Broil
46 inches from heat for 5 minutes. Turn chicken and
place onion slices on top, brush chicken and onion
slices with glaze. Broil an additional 56 minutes, or
until onions are tender and juices run clear, brushing
frequently with glaze. Heat any remaining glaze and
serve with chicken.

Nutritional info: Calories per serving: 240; fat, 4
gms. Dietary exchanges: 3 proteins, 1 fruit, 1
vegetable

Source: Pillsbury Fast and Healthy Magazine, MayJune
1994 Typed for you by Linda Fields, Cyberealm BBS
Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini