Photo: Marina Oliphant
- 4 chicken breasts, skin removed
- 2 tbsp Dijon mustard
- 2 tbsp chopped chives, green onions or tarragon
Separate the tenderloin and cut the remaining breast into four strips across the grain. Toss all the chicken in a bowl with the Dijon mustard and chives.
Grill the chicken pieces on a gas kettle barbecue for 20 minutes, turning once, or under a hot grill for 10 minutes one side and five minutes on the other.
Serve with sliced oasted potatoes and steamed beans.
- Main Ingredients - Chicken
- Cuisine - British
- Course - Lunch