5 Ingredient Honey Mustard Grilled Chicken Cutlets

Posted on by llbalanced
5 Ingredient Honey Mustard Grilled Chicken Cutlets
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    [post_date] => 2017-03-09 06:58:14
    [post_date_gmt] => 2017-03-09 12:58:14
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    [post_title] => 5 Ingredient Honey Mustard Grilled Chicken Cutlets
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03.09

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.

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TOTAL TIME :12minutes10minutes10minutes
6servings
INGREDIENTS
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 1/3 cup low-sodium Tamari
  • 1/3 cup plain yogurt
  • 2 lbs boneless skinless chicken breasts (recommend free-range organic)
  • Optional: 1 tsp oil if not using a nonstick surface (not olive oil, avocado or refined coconut best)
DIRECTIONS
  1. Set a large ziplock bag upright and add dijon mustard, honey, tamari and yogurt. Whisk to mostly combine.
  2. Slice chicken breasts into three pieces each. Spread a large piece of saran wrap (approximately 2 feet long) on the counter and add chicken breast pieces. Top with another piece of saran the same size. Use a meat mallet or other blunt heavy object (get creative, lol) to thin the breasts to approximately 3/4" cutlets. Add cutlets to your ziplock bag and tightly seal, removing excess air.
  3. Shake bag to evenly distribute marinade over the cutlets. Wipe a soapy sponge over the ziplock to make sure it doesn't have any chicken bacteria, then refrigerate for at least three hours and up to 24 hours.
  4. Preheat oven to 400 degrees F and line a large baking sheet with nonstick parchment paper. Heat a nonstick grill pan or cast-iron pan to high heat (turn on any air vent you have). If you don't have a nonstick surface, coat with 1 teaspoon oil. Test to see if surface is hot enough by adding a splash of water. If it sizzles, it's ready.
  5. Use tongs to pull chicken pieces out of the ziplock, shaking off excess marinate. Add as many chicken pieces as possible to the pan, while leaving at least 1/2 inch between each.
  6. Grill chicken for approximately 4-5 minutes, or until it has nice golden brown grill marks. Flip and repeat--this side should take a little less time.
  7. Cut into chicken to make sure it's cooked all the way through. If not, add chicken to the prepared baking sheet and place in the oven for 5 minutes. Allow to rest 10 minutes before serving. Repeat with any remaining chicken cutlets.
  8. Cutlets will keep in the refrigerator tightly sealed up to 4 days, if the chicken was fresh upon purchase.
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