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See below ingredients and instructions of the recipe
1/3 c Spicy Brown Mustard 1/2 ts Tabasco Pepper Sauce
3 tb Honey 1 lb Boned, Skinless Chicken
2 tb Catsup - Breasts, Cut Into 1 Inch
1 Minced Garlic Clove - Pieces
These tangy chunks of chicken, easily made with "on hand"
ingredients, are a good change of pace from Buffalo chicken wings.
~---------------------------------------------------------------------
~-- In a medium bowl, mix the mustard, honey, catsup, garlic and
Tabasco sauce. Set aside 1/4 cup of the mixture; add the chicken to
the rest and stir to coat. Cover and refrigerate for at least 1
hour, stirring occasionally.
Preheat the broiler. Arrange the chicken pieces on a rack in the
broiler pan and broil, turning once and brushing with the marinade,
until the chicken is tender, about 10 minutes. Serve with the
reserved sauce as a dip.
From: The Tabasco Cookbook. Typed by Syd Bigger.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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