Honey-spiced Chicken And Onionsappetizers, chicken, poultry -----glaze----- 1/2 cup honey 1/4 cup Dijon mustard 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon sesame seeds 1 tablespoon lemon juice 2 garlic cloves; minced -----chicken----- 1/2 teaspoon pepper 8 boneless chicken breast; halves, skinless 3 medium onions; cut into 1/2" -- slices 1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken. 2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze. Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken. BROILER INSTRUCTIONS: Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken. Pillsbury Fast and Healthy Magazine, May-June 1994 |
