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 Jasmine
Tea and Honey Mustard Glazed Chicken Skewers
(NC)—Makes 16 Skewers
Maille Honey Mustard and Jasmine Tea Glaze
1/4 cup loose Jasmine tea
1/4 cup boiling water
2 tbsp. sugar
4 tbsp. Maille Honey Dijon mustard
2 tsp. Maille A l'Ancienne Wholegrain mustard
Pour the boiling water over the tea and allow to steep for
3 minutes and strain. Measure 2 fl. oz. of tea, add sugar
to dissolve. Combine the Maille Honey Dijon mustard and
Maille A l'Ancienne Wholegrain mustard with the brewed
tea. Reserve half for marinating and the other half for
brushing the cooked chicken skewers.
Skewers
2 pieces boneless, skinless chicken breasts
10 bamboo skewers, pre-soaked in water to resist charring
1 tbsp. vegetable oil
salt & pepper
16 cherry tomatoes (optional)
Slice the chicken breasts in half. Now cut 2-inch pieces
lengthwise to produce "ribbons" of chicken that will weave
onto a skewer. You should get eight good ones from each
breast. Toss the chicken in oil and salt/pepper then
marinate in Maille Honey Dijon mustard glaze for one hour.
Weave the bamboo skewer through the chicken and finish
with a cherry tomato. Place the skewer onto a heated grill
or into a heated sauté pan, cooking on both sides until
fully cooked. Brush the Maille Honey Dijon mustard glaze
liberally on both sides during cooking. Sprinkle with
chopped green onions and serve with a small amount of the
glaze.
Recipe developed for Maille, courtesy of Chris Mills,
executive chef at Diva at the Metropolitan Hotel
(Vancouver, BC). Additional recipes can be found at
www.maille.com.
Thank you to News Canada!
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