Grill Herbed Dijon Mustard Chicken Breast

Author

Nuwave

Servings

2

Category

Poultry

Ingredients

• 2 ea. (8oz.) boneless chicken breast
• 1T of Dijon Mustard
• 2oz. extra virgin olive oil
• 2oz. white wine vinegar
• 1T brown sugar
• 1⁄2t dried thyme
• 1⁄2t dried oregano
• 1⁄2t dried rosemary
• 1 ea. juice lemon
• 1 ea. clove garlic
• sea salt, as needed
• freshly ground black pepper, as needed
• Non-stick cooking spray, as needed

Directions

1. Place the olive oil, vinegar, lemon juice, Dijon mustard and brown sugar into a mixing bowl and mix well. Add spices and garlic to a mortar and pestle grind them to a fine paste, and then incorporate that paste into the mustard mixture. Add chicken breast and let it marinate for 2 hours.
2. Open the Bravo Door. Place the Grill/Griddle, Grill side-up onto the Mesh Rack and slide into position 3. Press ON/OFF to turn on the Bravo. press PRESET then turn START/PAUSE dial to select Preset 13. Press START/PAUSE to begin the preheating to 450 ̊F.
3. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and one more beep. Open the Bravo door and pull out Grill/Griddle. Remove the Chicken Breast from the marinade; season it with salt and pepper. Insert the Probe into the side of one chicken breast. Spray Grill with nonstick cooking spray. Place the chicken breasts on the Grill/ Griddle and slide into Bravo. Close the Bravo door. Begin cooking at 450 ̊F to Internal Probe Temperature the Bravo will double beep three times.
4. Open the Bravo door. Remove the chicken breast and vent with foil, leaving the Probe in to monitor carryover cooking to 165°F. When the carryover target temperature is reached, the Bravo will beep three times and display “End” Serve and enjoy.