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Saint-Tropez Grilled Chicken from C. S. P. N.

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“Entered for safe-keeping, found in CSPN Nutrition Action Newsletter June 2011. For a vegetarian version, use grilled vegetables instead of chicken: mushrooms, peppers, eggplant, onion, and zucchini).”
READY IN:
22mins
SERVES:
4
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
  2. Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
  3. Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.

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