|5 Ingredient Honey Mustard Grilled Chicken Cutlets|
How is it possible that one ingredient can be both a chef's #1 nightmare and the #1 staple ingredient on an average American dinner table?
I don't know the answer, but I do know that somehow, chicken breast pulls it off. I understand both perspectives. As a chef, chicken breasts have nothing particularly fun or interesting to work with: no juicy, marble fat, no dark rich flesh, no aged funk and rarely a bone in sight to use for leaching flavor. I could make the same argument for tofu, in fact!
Yet, like tofu, chicken breast is mild and can make friends with almost every flavor profile available. It's a blank slate upon which frantic moms can slather ketchup or BBQ sauce or shove in a cheesy quesadilla and call it a day. In fact, I've done that myself countless times. And for those young'uns, I guarantee the unmarred surface and neutral taste is a boon, not a deficiency.
But what if we could bridge the gap between this culinary wet noodle ingredient and default family staple? We can, we can! Specifically, with these Honey Mustard Grilled Chicken Cutlets!
This recipe is simple, with only 5 ingredients, and it's easy peasy. Marinating the chicken in a mixture that contains yogurt helps quickly tenderize the meat, as does pounding it into cutlets. These tricks also help the marinade seep into the loosened fibers, infusing each bite with yummy flavor. Lastly, giving the cutlets a good sear on the grill caramelizes the sugars for extra richness.
The best part of these cutlets is how versatile they are. I actually love using them in my "adult" quesadilla recipe: 1 Ezekiel tortilla, a thin layer dijon mustard, a thin layer of mashed avocado, a layer of chopped chicken, extra salt & pepper and some grated goat cheddar. I fold it in half and place it under the broiler until the cheese is melty and the edges are golden brown. SO good! But my husband just loves these cutlets straight-up dipped in ketchup. You can also chop them and sprinkle on salads, mix into pasta or grains or eat in lettuce cups.
Next time you take a deep resigned sigh in the poultry aisle at the grocery store, I recommend giving this recipe a try! I think it will be a crowd-pleaser and a family hit.