Tangy mustard basil chicken

4 servings

Ingredients

Quantity Ingredient
½ cup Buttermilk
¼ cup Yogurt
¼ cup Honey
1½ tablespoon Dijon mustard
1½ teaspoon Basil leaves
1/16 teaspoon Pepper, black
4 Chicken breasts, boneless

Directions

Combine buttermilk, yogurt, honey, mustard, basil, and pepper in 2-qt rectanglar baking dish; mix well. Place chicken in marinade, coating both sides. Cover dish with plastic wrap. Refrigerate overnight.

Turn chicken occasionally.

To grill, coat grill with cooking oil. Remove chicken from marinade.

Cook directly over medium-hot coals for 15-20 minutes; turn frequently. Brush several times with marinade. Chicken is done when juices run clear when chicken is pierced with a fork. Serve immediately.

To bake: Preheat oven to 375. Remove chicken from marinade. Place chicken breasts on baking sheet. Coat generously with marinade. Bake 20-25 minutes, or until juices run clear when chicken is pierced.

Sylvia's comments: I had turkey tenderloins, so used them instead of the chicken. It was too hot to bake, so I poached them in the marinade. Very tasty and easy, and the kids had four servings each. I also think the marinade would make a great sauce for vegetables, although I didn't have anything handy to try my idea on.

Posted on GEnie by G.PENNEY1 [GRACE] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 03-29-94 Submitted By DALE SHIPP On 11-13-94

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