Serves: 4
Total Calories: 13
In medium bowl with wire whisk, combine mustard, lime juice, teriyaki sauce, garlic, and ground red pepper. Dip chicken breasts into mixture, one at a time, coating both sides. Spray an indoor ridged grill pan with nonstick cooking spray. Place on prepared pan. Grill chicken, brushing with any remaining mustard mixture, 4 minutes on each side, until cooked through and juices run clear when pierced with a fork.
This Dijon-Grilled Chicken Cutlets recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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