Recipe courtesy of Grapes from California
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Dijon Chicken with Grape and Pine Nut Salsa
4 servings
4 servings



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.

Preheat grill.

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

Cook's Note

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.

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