Since lunch yesterday consisted of delicious leftover sweet pork nachos, I had to go lighter on dinner. So I made a fresh batch of honey mustard dressing, grilled some brined chicken breasts, and put these atop a hearty bowl of spinach leaves for a salad supper last night.
Helpful guidance for grilling chicken breasts came from: "How to Grill the Juiciest Boneless, Skinless Chicken Breasts," by Joshua Bousel of SeriousEats.com.
"5 Minute Honey Mustard Sauce," by Lindsay of PinchofYum.com. [Published 22 July 2015]
No comments:
Post a Comment