Courtesy of Sharon Bowers
|2 pounds boneless skinless chicken breasts||1/2 cup dijon mustard|
|extra virgin olive oil||2 tablespoons mayonnaise|
|salt and freshly ground black pepper||2 tablespoons maple syrup|
Soak bamboo skewers in water for 10 minutes. Slice the chicken breasts 1/2-inch thick on the diagonal and thread them onto the skewers. Drizzle both sides with olive oil and sprinkle both sides liberally with salt and pepper.
Stir together the Dijon, mayonnaise and maple syrup and set aside in a small serving bowl.
Preheat a broiler or grill pan on high. Cook the skewers 3 to 4 minutes per side. Arrange on a platter and serve with the mustard dipping sauce.
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