Ingredients:

1 1/4 cups Dijon-style mustard
1 1/4 cups whole grain Dijon-style mustard
1/2 cup dry white wine or chicken stock
40 breast halves, 4 oz. each boneless, skinless chicken
3 lbs., 12 oz. California seedless grapes, halved
12 oz. pine nuts, toasted
10 oz. red onion, chopped
8 oz. green onion, chopped
21/2 oz. (11/4 cups) fresh Italian parsley, chopped
1/2 cup extra virgin olive all
1/2 cup red wine vinegar
1/4 cup sugar
Salt and pressly ground pepper, as needed

Directions:

Whisk together mustards and wine vinegar. Pour over chicken; cover, refrigerate, and marinate 24 hours. To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper. Preheat grill. Season each chicken breast half with salt and pepper. Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once. Plate chicken and top with 1/2 cup grape salsa.

Other Notes:

Sweet grapes, toasted pine nuts, and mild onions create a refreshing salsa when tossed in a sweet vinaigrette. It’ s also great with pork, fish, and seafood tacos.

Nutritional Analysis:

Calories 261; Protein 2ag; Fat 109; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg.