1/2 cup Dijon-style mustard
3 tablespoons canola oil
2 tablespoons apple cider vinegar
1/2 teaspoon hot pepper sauce
2 tablespoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves
Directions: Preheat grill to medium-high heat. In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour sauce into a zipper-style gallon-sized plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours; remove chicken from marinade, discarding excess marinade.
Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.
-I did not grill the chicken but just cooked them in a skillet.
-I rolled the chicken breasts in bulgur wheat.
What to say about this dish? First of all, the marinade was really good and I will definitely use it again. It has a great mix of tanginess and sweetness. If you didn't want to marinade the chicken in the mustard mixture, you could definitely use it as a dipping sauce for the chicken breasts.
Now, on to the bulgur wheat. In theory, it was a great idea. It added a hint of texture and earthiness that was actually a great compliment; however, since I used uncooked wheat it was very crunchy. I, personally, didn't mind a bit of it and even Scott thought it was a great added texture but we had to scrape quite a bit off of each breast because it was just too hard. I think that if I used this method again, I would first cook the bulgur according to directions and then roll the chicken in it. Then, once it got placed into the skillet with the oil I think that it would kind of crisp up but still be a lot easier to eat.
Either way, I think that I have to call this dish somewhat of a success just because the mustard marinade was so good.
Hope you enjoy!