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Dijon Glazed Chicken with Peppers

Dijon Glazed Chicken with Peppers

Dijon Glazed Chicken with Peppers

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings

Use a variety of colored bell peppers for extra eye appeal.


  • 3 tbsp. Dijon-style mustard
  • 3 tbsp. honey
  • ½ tsp. white wine vinegar
  • ¾ tsp. Tarragon Leaf
  • 1 each red, green and yellow peppers, thinly sliced
  • 2 tbsp. olive oil
  • 1 tsp. garlic salt
  • ½ tbsp. pepper, black fine grind
  • ½ lb. boneless, skinless chicken breasts


  1. Preheat oven to broil.
  2. Combine mustard, honey, vinegar and tarragon in small bowl; reserve 1 tablespoon glaze.
  3. Brush chicken with some of the glaze.
  4. Broil chicken for 7 to 8 minutes; turn chicken over and brush with the remaining glaze.
  5. Broil for 6 to 8 minutes or until chicken is no longer pink.
  6. Brush with reserved glaze.
  7. Heat oil in large skillet over medium-high, add peppers and stir-fry 6 to 8 minutes or until tender.
  8. Sprinkle with garlic salt and black pepper.
  9. Place peppers on a serving plate; top with chicken.