Some days I just love every single minute of planning, preparing, and cooking up a meal, and some days . . . well . . . I just don’t. In the midst of the craziness around here during the last few weeks of school, just getting any meal eaten together as a family at our house is a tiny miracle, and so far this week we’ve dined on cereal, leftover Mother’s Day food, and pb&js. (And I write a blog that every so often talks about the importance of menu planning . . . yikes!)
So today when I glanced around my fridge and checked out the Publix ad, I knew I had to come up with something a slight step above leftovers or the drive thru. (And thank goodness, we had just enough dinner as a family before baseball practice . . . woohoo!) This recipe hit the spot, and put dinner on the table without too much mess, all at a bargain meal price. So, if your family needs a real meal too (that’s not prepared for you by someone at the drive thru window . . .), roll up your sleeves and get to work. (I promise, we can do this. Really!)
Honey Mustard Grilled Chicken
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce A.1. Steak Sauce, 10 oz bottle BOGO $4.40 at Publix, use $1/1 A-1 Steak Sauce, exp. 6/6/12 (SS 05/06/12 R)
- 4 skinless, boneless chicken breast halves On Sale $1.99/lb. at Kroger or Tyson Chicken Tenderloins or Boneless, Skinless Chicken Breasts, frozen, 32 oz bag On Sale $4.99 at Publix; also Winn- Dixie has Boneless, Skinless Chicken Breasts or tenders, WD brand 40 oz. frozen for $5.49
- Mix together mustard, honey, mayonaise and steak sauce, reserving a small amount for basting the chicken. Dip chicken in the sauce to coat. Let marinate 30 minutes.
- Preheat grill to medium heat.
- Lightly oil the grill. Grill chicken 18-20 minutes (or until juices run clear), turning occasionally. Use additional honey mustard sauce to baste with during the last ten minutes.
Serve with. . .