Recipe by Bill Hilbrich
The kids like hamburgers on the grill, but I popped one of these in the corner for myself. The glaze is thick enough to stick to the chicken and will caramelize to a golden brown. I think this could be made under a brolier. Cooking is a Creative Sport.
- 1 boneless skinless chicken breast
- 1 tablespoon catsup
- 1 tablespoon honey
- 1 teaspoon dijon-style mustard (anything but the yellow stuff)