I have found that for all of the chicken breasts to come out tender and moist when grilled, they all have to be the same size. I cut my chicken into equal 1/4 pound pieces by removing both the thinnest and, if necessary, thickest part of the breast to create equal 1/4 pound pieces. I use the cut away portions for cooked chicken.

4 servings: 129 mg. sodium per serving

4 (1/4 pound each) boneless, skinless chicken breasts
1 Tablespoon lower sodium Dijon mustard
3 Tablespoons water
1/2 teaspoon ground rosemary
2 Tablespoons healthy oil

Prep. Instructions

1. Wash chicken; pat dry.
2. Mix mustard, water and rosemary in a shallow 10 x 10 inch dish. Add chicken, turning several times to coat with sauce. Cover and place in refrigerator for an hour, turning after a half hour.

Cooking Instructions

1. Preheat grill to 350 degrees F.

2. Move chicken to a plate. Brush both sides of chicken with some of the marinade. Spread oil evenly over both sides of the chicken. Place on grill.

3. Cook until chicken is white throughout, about 8 to 9 minutes per side. Serve.

judy@low-salt-recipes.com - Copyright © 2011 Judy Reynolds