| Amount | Ingredients |
|---|---|
| 4 | 4 Boneless skinless chicken breasts |
| 2 tbsp. | Dijon mustard |
| 2 tbsp. | Whole grain Dijon mustard |
| 1 tbsp. | Dry white wine or chicken broth |
| 1 cup | California seedless grapes, halved |
| 2 tbsp. | Pine nuts, toasted |
| 1 cup | Red onion, minced |
| 2 tbsp. | Green onion, sliced |
| 2 tbsp. | Fresh parsley, chopped |
| 1 tbsp. | Extra virgin olive oil |
| 1 tbsp. | Red wine vinegar |
| 2 tbsp. | Sugar |
| As needed | salt & freshly ground pepper to taste |
Directions
Rinse chicken and pat dry. Stir together mustards and wine (for broth); Spread over chicken. Cover and refrigerate for 24 hours. In a small bowl, combine all ingredients except salt and pepper; mix well and refrigerate until serving time. Place marinated chicken on a barbecue over medium/hot coals. Cook about 5 minutes per side or until chicken is done. Season salsa with salt and pepper and serve over chicken. (Makes 4 servings)
Recipe provided by the California Tree Fruit Agreement.
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