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. 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

Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.

To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well.  Season with salt and pepper.

Preheat grill.

Season each chicken breast half with salt and pepper.

Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.

Plate chicken and top with 1/2 cup grape salsa.

Other Notes

Sweet grapes, toasted pine nuts, and mild onions create a refreshing salsa when tossed in a sweet vinaigrette. It is also great with pork, fish, and seafood tacos.

Nutritional Analysis: Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg. 

Recipe provided by the California Table Grape Commission