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Ingredients: |
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6 chicken breasts, boneless and skinless, 4 oz. each
1 large onion, sliced in rings
6 tablespoons Silver Spring Prepared Horseradish
2 tablespoons Worcestershire sauce
1 ½ teaspoons white pepper
¾ cup honey
¾ cup Bookbinder's Dijon Mustard
½ cup warm water |
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Directions: |
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Grill chicken breasts using mesquite chips. While chicken
cooks, prepare sauce: sauté onion in large skillet on low heat
until translucent. Add Worcestershire sauce and cook onions
until completely done. Add all other ingredients and cook an
additional 12 minutes. When chicken is done, remove from grill,
add directly to the sauce and coat well. Serve on a bed of rice
garnished with chopped parsley and lemon slice.
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