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Smoky Dijon Grilled Chicken

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Recipe By Cathy Marschean-Spivak

I love experimenting with different flavors to add variety and kick to dishes. It can make the difference between feeling satisfied at the end of a meal or having a lingering taste for something else after the meal has ended. For this dish I created a marinade that doubles as a sauce for chicken that gets its unique flavor from a blend of Dijon mustard, Worcestershire sauce and smoked paprika and a hint of sweetness from agave nectar. I kept the rest of the meal simple with a side steamed fresh asparagus and tomato-scallion salad on the side.

Makes 6 servings



  • 3/4 cup Dijon mustard
  • ½ cup Worcestershire sauce
  • ¼ cup agave nectar
  • ¼ cup smoked paprika
  • 2 tablespoons olive oil
  • 1½ pounds boneless, skinless chicken breasts


    1. Blend mustard, Worcestershire, agave nectar, paprika and oil. Refrigerate 1 cup of the mustard mixture.
    2. Place chicken breasts in a resealable plastic bag and add remaining mustard mixture. Seal the bag and refrigerate for 1 hour or overnight.
    3. Lightly oil the grill rack and heat the grill to medium. Remove the chicken from marinade; discard the marinade.
    4. Grill the chicken for 10 minutes or until cooked through, turning halfway through cooking. Heat the reserved mustard mixture. Slice the chicken and serve with the mustard mixture.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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