My husband was on his own for dinner one night, and rather than do the usual BBQ or Franks-doused grilled chicken, I was impressed to find that he branched out and tried something new. My first clue that this had happened was in the sink when I got home - dirty measuring cups. My heart nearly stopped at the sight of them, because my husband never, and I mean never, formally measures anything when cooking. His inspiration came from none other than the bottle of mustard in the fridge. Combining two things he loves - mustard and ranch dressing - he knew he would love it. I was surprised, yet again, to find that I liked it just as much! The next time he wanted to make it, I suggested we change up the recipe a little, and turn it into honey mustard chicken sandwiches. He loved the idea and we both loved the results.
Tangy Honey Mustard Chicken Sandwiches
Source: Adapted from French's mustard
2/3 cup ranch dressing
1/3 cup classic yellow mustard
1/4 cup honey
4 medium boneless chicken breasts
rolls of your choice (we like Arnold sandwich thins)
Mix dressing, mustard, and honey. Pour 2/3 cup of sauce over chicken and marinate in the refrigerator for 30 minutes.
Grill chicken over medium heat for 10 to 12 minutes, or until cooked through. Serve chicken on rolls with lettuce, tomato, and reserved mustard sauce, as desired.