Honey Mustard Chicken Breast

For the Marinade:

1/3 Cup Coarsely Chopped Fresh Mint

1/4 Cup Extra-Virgin Olive Oil

1/4 Cup Lemon Juice

1 tbs Coarsely Chopped Garlic

1 tsp Kosher Salt

1/2 tsp Fresh Ground Pepper

For the Sauce:

2 tbs Extra-Virgin Olive Oil

2 tbs Unsalted Butter

1/3 Cup Finely Chopped Yellow Onion

1 tsp Minced Jalapeno Peppers Without Seeds

1/4 Cup Dijon Mustard

2 tbs Honey

4 Boneless, Skinless Chicken Breasts, About 6 Ounces Each

To Make the Marinade:

In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place the chicken breasts in a large, resealable plastic bag. Pour in the marinade. Press most of the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for approximately 1 hour.

To Make the Sauce:

In a medium saute pan over medium-high heat, warm the olive oil and melt the butter. Add the onion and jalapeno peppers and cook until the onion is translucent, 4 to 5 minutes. Whisk in the mustard and honey. Set aside.

Remove the chicken from the bag and discard the marinade. Grill over direct medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through the grilling time. Baste with the sauce during the final 5 minutes of grilling time. Serve warm.

Makes 4 servings.

Total Preparation Time: 1 to 11/4 hours.

Total Cooking Time: 8 to 10 minutes.

Recipe courtesy of Bill Can Grill "Delicious Backyard Barbeque Recipes"