Due to some poor freezing methods: we're celebrating Chicken Weekat our house.
Today was Mustard Chicken Tacos. A favorite that we hadn't had in awhile but now that grill season is in full affect, it's back!
You need:
1 jar of jelly (we like red pepper the best for this but have used cherry and apricot with great results)
1 jar of spicy brown mustard (love love love French's!)
chicken breasts (2 can make about 8 small tacos - think 3 per person as a serving)
corn torillas
chili powder
olive oil spray
taco toppings of choice (today's were low fat sour cream, a little taco cheese mix, canned jalapenos, baby spinach, and shredded red cabbage)
Empty the entire jar of jelly into a flat baking dish. Add mustard...usually about an equal amount...basically add a bit and stir until you get a good combination of sweet and spicy. Place chicken in the dish and get it completely covered in the jelly mustard. Cover and let it marinate in the fridge for a hour or two. (Yes we are so precise with our kitchen experiments...sorry!) Grill the chicken, brushing the mustard mixture over the chicken as it cooks slowly over medium heat.
Spray small corn tortillas with the olive oil and sprinkle with a little chili powder. Set the oven to broil. Drape the tortillas over two of the oven rack wires and broil for about 4 minutes. This gives them a taco shell shape.
Once the chicken is finished grilling, cut into inch sized pieces. Fill the tortillas and chow down!
