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Grilled Chicken Breast with Four Dipping Sauces

AUGUST 2011

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Grilled Chicken Breast with Four Dipping SaucesGrilled Chicken Breast with Four Dipping Sauces
Grilled Chicken Breast with Four Dipping SaucesGrilled Chicken Breast with Four Dipping Sauces

Recipe of the Month: August 2011

Grilled Chicken Breast with Four Dipping Sauces


Serves 2 for Dinner and 2 for Lunch the next day

Ingredients

2 Chicken breast; thawed, cut lengthwise into cutlets (as seen in the video) Salt and pepper to taste.

Dipping Sauces

Sweet and Sour
¼ Cup ketchup
¼ Cup white vinegar
¼ Cup water
¼ Cup sugar

Honey Mustard
¼ Cup Dijon mustard
¼ Cup honey

Spicy Thousand Island
¼ Cup mayonnaise
¼ Cup ketchup
¼ Teaspoon hot pepper flakes

Sweet BBQ
½ Cup BBQ sauce
1 Tablespoon light brown sugar

  1. Make the sweet and sour sauce by combining all ingredients into a medium size sauce pot. Place over medium high heat and bring to a simmer. Remove from heat and stir well.
  2. Make the three remaining sauces by combining ingredients in one bowl for each sauce and stir well. All of these sauces can be made a day ahead.
  3. Cut the chicken breast into cutlets and season to taste with salt and pepper. Place on a hot grill and cook for 2 minutes per side. Lower the heat and continue to grill; turning every minute until just done. Remove from the heat and let rest for 5 minutes before serving.

Use the leftovers for a great chicken sandwich the next day to take to school or work.

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