Contributed by: News Canada
Maille Honey Mustard and Jasmine Tea Glaze
Pour the boiling water over the tea and allow to steep for 3 minutes and strain.
Measure 2 fl. oz. of tea, add sugar to dissolve. Combine the Maille Honey Dijon mustard and Maille A l’Ancienne Wholegrain mustard with the brewed tea. Reserve half for marinating and the other half for brushing the cooked chicken skewers.
Slice the chicken breasts in half. Now cut 2-inch pieces lengthwise to produce "ribbons" of chicken that will weave onto a skewer. You should get eight good ones from each breast.
Toss the chicken in oil and salt/pepper then marinate in Maille Honey Dijon mustard glaze for one hour. Weave the bamboo skewer through the chicken and finish with a cherry tomato. Place the skewer onto a heated grill or into a heated sauté pan, cooking on both sides until fully cooked.
Brush the Maille Honey Dijon mustard glaze liberally on both sides during cooking. Sprinkle with chopped green onions and serve with a small amount of the glaze.
Recipe developed for Maille, courtesy of Chris Mills, executive chef at Diva at the Metropolitan Hotel (Vancouver, BC).
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