It's All About Flavor

I love experimenting with different flavors to add variety and kick to dishes.  It can make the difference between feeling satisfied at the end of a meal or having a lingering taste for something else that causes me to overeat.  I made a delicious pork roast a few weeks ago and the marinade/baste was a keeper.  During this week's shopping trip I got a good price on boneless chicken breasts so I decided to adapt the marinade and baste for tonight's dinner.  To keep with the 17 Day Diet I cut back on the oil, substituted agave nectar for the brown sugar and eliminated the salt.  I also added some punch by using smoked paprika.  I kept the rest of the meal simple and served some steamed fresh asparagus and tomato-scallion salad on the side.

Smoky Dijon Grilled Chicken
Makes 4 to 6 servings

3/4 cup Dijon mustard
1/2 cup Worcestershire sauce
1/4 cup agave nectar
1/4 cup smoked paprika
2 tablespoons olive oil
1 1/2 to 2 pounds boneless, skinless chicken breasts

1. Blend mustard, Worcestershire, agave nectar, paprika and oil.  Refrigerate 1 cup of the mustard mixture.

2. Place chicken breasts in a resealable plastic bag and add remaining mustard mixture.  Seal the bag and refrigerate for 1 hour or overnight. 
3. Lightly oil the grill rack and heat the grill to medium.  Remove the chicken from marinade; discard the marinade.
4. Grill the chicken for 10 minutes or until cooked through, turning halfway through cooking.  Heat the reserved mustard mixture.  Slice the chicken and serve with the mustard mixture.