Ingredients Jump to Instructions ↓

  1. 4 Breasts - chicken, halves, - broiler/fryer, bon

  2. Skinned

  3. 1/2 cup 118ml Mustard - Dijon

  4. 1/3 cup 78ml Mustard - bavarian

  5. 1 tablespoon 15ml Mustard - chinese

  6. 1/3 cup 78ml Honey

  7. 1/3 cup 78ml Cream - light

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 2 tablespoons 30ml Margarine

  11. 4 Kiwi - peeled, sliced

  12. 2 cups 474ml Melon - honeydew, balls or 2 cups 474ml Melon - cantaloupe or Combination of both

  13. 1/4 cup 59ml Mayonnaise

  14. Parsley

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream.

  2. In a large glass bowl, place 1/2 of the mustard sauce; reserve the remainder for later use.

  3. Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat.

  4. Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often.

  5. In a large fry pan, melt the margarine over medium temperature, until foamy.

  6. Add chicken and cook, turning, about 7 minutes per side or until chicken is brown and fork tender.

  7. Remove the chicken to a cutting board. Slice the meat across grain into thin slices.

  8. Arrange the chicken slices and fruit on a serving platter.

  9. In a small saucepan, place reserved mustard sauce; whisk mayonnaise into the sauce. Heat thoroughly then drizzle the sauce over the chicken.

  10. Serve with the remaining sauce on the side. Garnish with parsley.


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