Top Review by T. Woolfe
Micowave to cook from the inside, then Grill for the Taste/Crust. What a fantastic concept for the marinaids and sauces that tend to burn. I love the Honey Mustard which is usually burned onto the grillpan by the time the bird is done.
- 1 (9 ounce) boneless skinless chicken breasts, cut in half
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 cloves peeled garlic, put through press
- 1 teaspoon fresh thyme
- fresh ground black pepper, to taste