David & Chris’s Mama Please ChickenUser Submitted Recipe
6 fresh chicken breasts
2 tsp pressed garlic
2 squares lindt 85%cocoa melted
2 bunches fresh rosemary, leaves removed
2 pints blueberries washed
3 cups yellow mustard
3 cups light Asian salad dressing (Joeys, Feast from the East, Wishbone light Asian)
¼ cup honey
2 tsp grated ginger
¼ tsp allspice
salt & pepper per taste
First prepare the marinade. Mix (for 4 to 5 min.) pressed garlic, rosemary leaves, Asian salad dressing, honey, grated ginger,lindt 85%cocoa and allspice together salt & pepper to taste and set aside.
Rub chicken breasts with mustard until thoroughly covered, then dip for a solid cover. Carefully place ½ of the breasts in one zip top bag and the other in the second. Without disturbing the mustard coat, pour the marinade over the breasts. Let stand in the refrigerator for 4 to 8 hours. Remove the breasts at least one hour before grilling to allow them to come up to room temperature. Coat the grill with oil. Remove the chicken and grill the breasts until done (approximately 7 minutes on each side).
Reserve three cups of the marinade. Heat the marinade to boiling (important to kill and raw chicken bacteria) and then let the sauce simmer until the chicken is cooked.
Just before serving, toss ½ of the blueberries in the sauce. Place the breasts on a platter for serving. Drizzle the sauce over the breasts and top with the remaining blueberries.