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| 1/3 Tasse | Spicy Brown Mustard |
| 3 Esslöffel | honey |
| 2 Esslöffel | catsup |
| 1 | garlic clove minced |
| 1/2 Teelöffel | tabasco pepper sauce |
| 1 x ca. 450 g | Boned, Skinless Chicken Breasts, Cut Into 1 Inch Pieces |
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These tangy chunks of chicken, easily made with "on hand" ingredients, are a good change of pace from Buffalo chicken wings. ~- ~- In a medium bowl, mix the mustard, honey, catsup, garlic and Tabasco sauce. Set aside 1/4 cup of the mixture; add the chicken to the rest and stir to coat. Cover and refrigerate for at least 1 hour, stirring occasionally.
Preheat the broiler. Arrange the chicken pieces on a rack in the broiler pan and broil, turning once and brushing with the marinade, until the chicken is tender, about 10 minutes. Serve with the reserved sauce as a dip.
Lagniappe - Before breading veal, chickem, or shrimp, add 1/2 teaspoon of Tabasco sauce to the milk or egg dip for extra flavor.
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