Recipe courtesy of Grapes from California
Dijon Chicken with Grape & Pine Nut Salsa
- Yield: 4 servings
Ingredients
1 1/4 cups Dijon-style mustard
1 1/4 cups whole grain Dijon-style mustard
1/2 cup dry white wine or chicken stock
40 breast halves, 4 oz. each boneless, skinless chicken
3 lbs., 12 oz. California seedless grapes, halved
12 oz. pine nuts, toasted
10 oz. red onion, chopped
8 oz. green onion, chopped
2 1/2 oz. (1 1/4 cups) fresh Italian parsley, chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup sugar
Salt and fresh ground pepper, as needed
Directions
- 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.