2 Tbsp. Dijon mustard
2 Tbsp. Mayonnaise
2 tsp. cider vinegar
1 tsp. black pepper
1 tsp. salt
2 tsp. minced garlic
4 boneless, skinless chicken breast halves
Slice the chicken down the center (butterfly). Mix all other ingredients together. Place the chicken on the grill and spoon the sauce over each breast. Grill 4-6 minutes, turn and spoon sauce over the cooked side. Grill another 4-6 minutes or until chicken is done. Serves 4
Martha: The sauce for this was found in a 2000 grilling cookbook. I doubled the ingredients because to me there just wasn't enough to go on both sides, plus I split the chicken breasts making them thinner but also giving them a larger surface. And the next time I make this I plan on making even more so it can be spread on thicker. The sauce is delicious and could be used on grilled chicken as well as baked. I really loved it.
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