A great taste gives this easy-to-cook dish honey mustard sauce made from honey mustard, molasses, vinegar, butter and hot sauce for piquancy. Cook it in First of all, use to lubricate the chicken breast during grilling so that it is covered with a delicious glossy crust, and set aside a portion for serving to pour chicken on a plate. The chicken breast is very juicy and full of spicy tastes. Serve it fried in a foil package peppers and okra, as well as a slice of corn bread. value of one serving: (4 total) Calories 505, total fat 20 g., saturated fats 6 g., proteins 49 g., carbohydrates 35 g., fiber 4 g. cholesterol one 41 mg., sodium 436 mg., sugar 0 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without bones and skinless (approximately 200 gr. each)
- 0.5 tbsp. honey mustard
- 3 tbsp. l molasses
- 2 tbsp. l cider vinegar
- 2 tbsp. l unsalted butter, melted
- 2 tsp hot chipotle sauce
- 340 gr fresh okra, cropped
- 220 gr small sweet peppers of different colors, trimmed, large cut in half
- 2 tbsp. l vegetable oil + optional for grill
- Fresh chopped chives, for serving
- Corn bread, served (optional)
Recipes with similar ingredients: chicken breasts, sweet peppers, okra, chipotle pepper, honey mustard
Recipe preparation:
- Preheat the grill to moderate heat. In a bowl, mix honey mustard, molasses, vinegar, melted butter and hot sauce until smooth; salt and pepper over to taste. Pour 1/4 tbsp. sauce in a small bowl for greasing Chicken; set aside the rest for serving.
- In a bowl, mix okra and sweet peppers with vegetable oil; salt and pepper to taste. Tear off a piece of foil size 40 see. Put the vegetables on the left side of the foil. Fold the right side on top of vegetables and press the edges to form a bundle.
- Lubricate the grill with vegetable oil. Sprinkle chicken salt and black pepper and grill until roasted marks from the grate, approximately 2 minutes on each side. Grease honey mustard sauce; cover and fry almost until readiness, 5-8 minutes. Open the lid and continue to fry, turning the pieces and greasing them with the remaining sauce, until cooked, about 5 minutes. Put the chicken on a cutting board and give relax before slicing.
- Meanwhile, put the foil rolls on the grill and fry vegetables by flipping the other side in the middle of frying until they will become soft and toasted, 12-15 minutes. Sprinkle the chicken with green onions; Serve with grilled vegetables, corn bread and set aside honey mustard sauce.
