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Are you counting down the days until school is out? I know I am. The month of May is so hectic, it seems the school tries to cram in as many activities as possible before they let the kids go for the summer. My attendance is often required for field trips, Spring concerts, FFA banquets, auctions, sports banquets, field and track day and a few more that I may be in denial about. When am I going to do laundry and important things like blogging?
I’ve been looking for super quick meals and I have one for you today that will be great throughout the summer months when you might like something on the lighter side.
Stonewall Kitchen sent me a jar of their Roasted Garlic Mustard for their Mustard Recipe Contest and I knew I wanted to do something with chicken. The temperature in grand ol’ Wyoming has dipped down to almost freezing the past couple of nights so I used my indoor grill. I’m sure the rest of you are enjoying real grilling weather and can use your charcoal or gas grills to cook this up!
There’s nothing quicker to cook on the grill than boneless, skinless chicken breasts. They can get dry but with this amazing Roasted Garlic Mustard-Rosemary glaze your chicken will be moist and tasty!
I have growing teenage boys so I made sandwiches with the grilled chicken. It would also be amazing served over rice, pasta or over a green salad. You really can’t go wrong, it was actually hard to stop nibbling on the chicken long enough to get it into the sandwiches.
The Stonewall Kitchen Roasted Garlic Mustard is full of roasted garlic flavor and there are actual pieces of roasted garlic in the mustard. The flavor is bold. I mixed in a little orange juice, brown sugar and some fresh rosemary for the glaze and it was absolutely perfect on the grilled chicken. I know you will love it!
Now remember I said this is a contest? I am once again going to beg for your vote! I can’t help myself, I just love entering recipe contests. Y’all get some great recipe ideas from it, so I’d say it’s all good, wouldn’t you? Just like the Pin on Pinterest!
- 2 pounds chicken breasts, cut into 1 1/2 – 2 inch strips
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup Stonewall Kitchen Roasted Garlic Mustard
- 3 tablespoons orange juice
- 1 tablespoon packed light brown sugar
- 1 tablespoon chopped fresh rosemary
- 4 hoagie buns
- 2 tablespoons butter, softened
optional sandwich garnishes:
- 4 slices pepper-jack cheese
- 2 cups shredded lettuce
- mayo or additional Roasted Garlic Mustard
Preheat grill. I used my indoor grill and preheated to 400° F.
Add chicken to a shallow bowl and drizzle with olive oil, season with salt and pepper. Stir to coat well.
In a small bowl, add Roasted Garlic Mustard, orange juice, brown sugar, and rosemary. Whisk together until well combined. Set aside.
Place chicken on hot grill, cooking for about five minutes or until chicken just starts to brown. Flip and continue to cook additional five minutes. Brush chicken with mustard-rosemary glaze and turn over. Brush remaining side with mustard-rosemary glaze and turn again. Cook 1-2 minutes until chicken is cooked through and glaze has adhered to chicken.
Remove from grill and set aside.
Spread butter onto spit hoagie buns and toast under broiler.
Top hoagie buns with desired garnishes and chicken. Serve with chips, potato salad or fruit salad.