Chicken Dijon

YIELD: 24 servings

24 each airline chicken breast

Brine:
2 gals. cold water
4 cups kosher salt
1 cup honey
2 Tbsps. peppercorns
2 each bay leaf

Glaze:
1 cup honey
1/2 cup whole grain mustard
2 cups Dijon Mustard
1 cup peanut oil
3 dashes Worcestshire sauce or Bitters

  1. Mix brine ingredients together and place in plastic container.
  2. Place chicken in brine and let set for 4-6 hours ref

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