Honey-spiced chicken and onions

8 servings

Ingredients

Quantity Ingredient
½ cup Honey
¼ cup Dijon mustard
2 tablespoons Chopped fresh parsley or
2 teaspoons Dried parsley flakes
½ teaspoon Pepper
8 Boneless chicken breast
1 tablespoon Sesame seeds
1 tablespoon Lemon juice
2 Garlic cloves, minced halves, skinless
3 mediums Onions, cut into 1/2\" slices

Directions

GLAZE

CHICKEN

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 4-6 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 5-10 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 spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes.

Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 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, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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