Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.
To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper.
Season each chicken breast half with salt and pepper.
Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
Plate chicken and top with 1/2 cup grape salsa.
Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg
Sweet grapes, toasted pine nuts, and mild onions create a refreshing salsa when tossed in a sweet vinaigrette. It is also great with pork, fish, and seafood tacos.
Sponsor Recipe Courtesy of Grapes from California