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First, cut the chicken breasts in half so they resemble thin chicken cutlets. Take your time with this part or else you wont get the desired result.
Once, the chicken breasts are cut in half, it’s smooth sailing from there! Clean, oil, and heat your outdoor grill, indoor grill pan or Emerilware Cast Iron Two Burner Reversible Grill/Griddle to medium-high. In a small bowl, mix the mustard and honey (dont be afraid to adjust the ingredients if you need it sweeter or tangier). Lightly season your chicken with the house blend and throw it on the grill until its browned and cooked through (about 15 – 20 minutes, but check on your chicken constantly and only flip it once).
While your Chicken is on the grill, chop your Spinach.
Chop the green tops off the leeks and slice the leek stalks down the middle and wash them under running water until, thoroughly, clean. Once clean, chop the leeks into strips. Mince your onion and garlic cloves. Soften the onions, garlic, and leeks in olive oil in a medium sautee pan over medium heat. Once soft, add the spinach and season with a little salt and pepper!
Now this is a quick and easy dinner as my mom will display below!
Ingredients:
3 tablespoon olive oil (plus more for brushing)
4 tablespoons dijon mustard
2 tablespoons honey
4 boneless, skinless chicken breasts (2 pounds total)
Coarse salt and ground pepper
2 medium yellow onions, cut into 1/2 inch rounds
1 tablespoon sherry vinegar
5 cups spinach (5 ounces)
2 leek stalks
2 garlic cloves
1/4 white onion
First, cut the chicken breasts in half so they resemble thin chicken cutlets. Take your time with this part or else you wont get the desired result.
Once, the chicken breasts are cut in half, it’s smooth sailing from there! Clean, oil, and heat your outdoor grill, indoor grill pan or Emerilware Cast Iron Two Burner Reversible Grill/Griddle to medium-high. In a small bowl, mix the mustard and honey (dont be afraid to adjust the ingredients if you need it sweeter or tangier). Lightly season your chicken with the house blend and throw it on the grill until its browned and cooked through (about 15 – 20 minutes, but check on your chicken constantly and only flip it once).
When the chicken is done, brush both sides with our Honey-Mustard sauce while still on the grill. Remove from the grill. Now on to our onions… Once you’ve cut your onions into rounds, oil your grill and place the onions on the grill. Keep them on the grill until they’re soft.
Try to get grill marks on both sides just to make them pretty! When they are done, brush both sides with the honey mustard sauce while they are on the grill.
This is a picture of the finished product!
While your Chicken is on the grill, chop your Spinach.
Chop the green tops off the leeks and slice the leek stalks down the middle and wash them under running water until, thoroughly, clean. Once clean, chop the leeks into strips. Mince your onion and garlic cloves. Soften the onions, garlic, and leeks in olive oil in a medium sautee pan over medium heat. Once soft, add the spinach and season with a little salt and pepper!This is a quick and easy meal, when combined with a small portion of Garlic Mashed potatoes (or not for those of us who are on a carb-free diet) can be AMAZING!
