-----glaze-----
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoon chopped fresh parsley or
2 teaspoons dried parsley flakes
1 tablespoon sesame seeds
1 tablespoon lemon juice
2 garlic cloves -- minced
-----chicken-----
1/2 teaspoon pepper
8 boneless chicken breast -- halves, skinless
3 medium onions -- cut into 1/2"
-- slices
Instructions:
1. Heat barbeque grill. In a small bowl, combine all glaze ingredients;
mix well. Sprinkle pepper on both sides of chicken. 2. When ready
to barbeque, place chicken on gas grill over low heat or on charcoal
grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and
place onion slices on the grill; brush chicken and onions with glaze.
Cook an additional 5-10 minutes or until onions are tender and chicken
is no longer pink and juices run clear, brushing frequently with glaze.
Heat any remaining glaze to a boil; serve with chicken. BROILER INSTRUCTIONS:
Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken
as described above. Arrange chicken on spray-coated pan; brush chicken
with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken
and place onion slices on top, brush chicken and onion slices with
glaze. Broil an additional 5-6 minutes, or until onions are tender
and juices run clear, brushing frequently with glaze. Heat any remaining
glaze and serve with chicken. Pillsbury Fast and Healthy Magazine,
May-June 1994
