Cheddar Mustard Chicken

Servings 4 Servings


  • 3 cloves garlic pressed
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons minced onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless skinless chicken breast halves 6-oz.
  • Olive oil
  • 4 slices white Cheddar cheese 1-oz.


  • DO-AHEAD TIP: Marinate chicken for 30 minutes (see recipe).
  • Preheat grill to MEDIUM. In a large zipper-topped plastic bag, combine first 6 ingredients (garlic through black pepper).
  • Add chicken, seal the bag and gently massage marinade into chicken. Refrigerate for 30 minutes. Lightly oil the grill grate.
  • Grill chicken over indirect heat for 6 to 8 minutes per side or until juices run clear. Watch carefully to prevent burning! Top each chicken breast half with a slice of cheese and serve when melted. Enjoy!


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Add steamed baby red potatoes.
KOSHER: Skip the cheese.
GLUTEN FREE: Make sure mustard is gluten free.
NUTRITION: per serving: 344 Calories; 16g Fat; 47g Protein; 2g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 624mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 2 Fat. Points: 9
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