Nan'S Blushing Breasts

• 6tREGON FRYER Boneless Skinless Chicken Breast Halves
• 2teaspoons BEAVER Creamy Horseradish
• 1tablespoon BEAVER Sweet-Hot Mustard
• 1tsp Garlic Salt
• 1tottle Raspberry Vinaigrette Salad Dressing
• Salt & Pepper to taste.

1. Wash and pat dry the chicken breast halves.
2. In a gallon zip-lock bag, combine the horseradish, mustard,
3. garlic salt and vinaigrette. Mix well.
4. Add the chicken breasts, making sure that all are well
5. coated with the marinade. Marinate overnight in the
6. refrigerator. Turn bag over two or three times.
7. Spray grill with olive oil or Pam spray.
8. Remove chicken breasts from marinade and let excess
9. drip off. (Discard marinade)
10. Salt and pepper each side of breast halves.
11. Grill breasts approximately 10 minutes on each side.
12. Check to be sure juices run clear. (If breast halves are
13. quite thick, it may take 15 minutes per side)
14. Serve with Nan's potato salad!

oregon, horseradish, beaver sweet, garlic, salad dressing, salt

Taken from www.epicurious.com/recipes/member/views/nans-blushing-breasts-50000772 (may not work)