Truly enjoyed this easy to prepare recipe...I really like the tangy flavor...I used tenderloins and made sure not to over cook them...I also used smoked paprika...cooked them on my George Foreman grill...thanks for posting...:)
This was a really easy recipe with a great taste, I did ask what kind of Mustard was used and it was Djion mustard? all I had was the grained variety - when it was almost done in the George Foreman (I do my chicken for just 4 minutes turning just once) I did realise that the seeds were starting to get a bit dark, but they did not burn. I served it with a fresh tossed salad and new potatoes. It was delightful, thanks for posting this - its a keeper.
I was seriously disappointed with this recipe. Won't make it again.
We enjoyed this marinade. Made it on the George Foreman & it was great but think next time I will grill it slow which I think will be delicious.
i only used 3 skinless chicken breasts otherwise stayed with recipe using a equal amounts of dijon and seeded mustard in the mix, though my mix got a couple of hours in the marinade and I cooked on the indoor grill on the stove top (took a 5 to 6 minutes per side - my chicken breasts were on the thick side) and well 2 of us absolutely devoured it but the 3rd thought it was good and coming from him that is really good, he is not as mustard fan especially when the meat has been marinated in it. Thank you **Mandy** made as a recipenap/present for Ausie/NZ Swap #39 April 2010.
This is different than the type of marinades I normally use. This had a nice tangy flavor from the mustard, balsamic vinegar and lemon juice. I'm more use to a sweet and/or spicy marinade, but this was a nice change of pace. Made for April, 2010 Aus/NZ Swap.
I made this tonight and it was delish! I had huge breats, so I marinated for a couple of hours. I used stone ground mustard.