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
• 2 1/2 oz. (1 1/4 cups) fresh Italian parsley, chopped
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• Salt and fresh ground pepper, as needed

Instructions

1. Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.
2. To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper.
3. Preheat grill.
4. Season each chicken breast half with salt and pepper.
5. Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
6. Plate chicken and top with 1/2 cup grape salsa.
7. Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg