Made this chicken without the sauce and it was awesome…picked my first batch of fresh green beans from my garden (added some bacon and Bayou Bourbon) and it was perfect with this grilled chicken
1 packet Dill Pickle Dip Mix , divided **
½ cup olive oil, divided
¼ cup red wine vinegar
3 tablespoons minced shallots or red onion, divided
1 tablespoon and 1 teaspoon Dijon mustard, divided
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
½ cup half & half, warmed
¼ teaspoon Seasoned Salt **
**order at www.SimplyKimberS.com
In a gallon freezer bag, combine half the Dill Pickle Dip Mix, ¼ cup olive oil, vinegar, 2 tablespoons shallots and 1 tablespoon mustard; salt and pepper as desired.
Pound chicken to ½-inch thick; salt and pepper as desired. Add to bag with marinade; seal well. Refrigerate 30 minutes or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
Meanwhile, in a blender or bowl whisking vigorously, combine remaining ¼ cup olive oil, 1 teaspoon mustard, 1 tablespoon shallots, remaining Dill Pickle Dip Mix, warmed half & half and Seasoned Salt; salt and pepper as desired. Serve with chicken.
Makes 6 servings. Serve with a green salad.
Make ahead & freeze: Prepare through step 2. Combine step 4 ingredients except half & half in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
our next groceries:
1½ pounds lean ground beef
½ pound uncooked bacon, chopped
3 tablespoons Roasted Onion Burger Starter **
½ teaspoon Seasoned Salt
6 slices pepper jack or Monterey Jack cheese
Lettuce leaves and tomato slices, optional
6 hamburger buns, toasted
½ cup Smoky Bacon BBQ Sauce **
1 (2.8 ounce) container French-fried onions, toasted
**order at: www.SimplyKimberS.com