This is the dressing I serve over mixed greens, thinly sliced red onion and crumbled feta cheese. Top the salad with sliced pecan-crusted chicken breast for an unforgettable taste treat! Cut 2 chicken breast halves in half again and pound lightly to flatten before dipping them in a mixture of 2 egg whites, 2 tsp cornstarch and juice of half a lemon. Next, dip the breasts in pecan coating (use 1 cup dry bread crumbs, parsley, salt and pepper, zest of a lemon, 3/4 cup finely chopped pecans, a pinch each of dried oregano, thyme, paprika and cayenne.) Saute chicken in olive oil until crispy and cooked through ....only a few minutes per side. Honey Mustard Dressing 1/4 cup honey 3 Tbsp Dijon mustard 3 Tbsp extra virgin olive oil 1 Tbsp chopped shallots 1 Tbsp apple cider vinegar juice of 1/2 lemon salt and pepper to taste Combine all ingredients until blended.

My recipe is a little different but close to the others. The oil keeps the mixture shiny and does not turn dark when exposed to the air for a while. * Exported from MasterCook * Hot Mustard * Recipe By : Reuben Ware Serving Size : 12 Preparation Time :0:10 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon powdered hot mustard 1 teaspoon white vinegar 1/2 teaspoon sesame oil 2 tablespoons water Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of the sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg rolls. - - - - - - - - - - - - - - - - - -

Do you want a dunking sauce or a sauce to pour over them? If the mustard & cheese aren't too pronounced in the chicken balls themselves, this might work to put on top: MUSTARD-CHEESE SAUCE (about 2 cups) 1 1/4 tsp dry mustard 1 tsp water 4 TBL butter 1/4 cup flour 2 cups milk 1/2 tsp salt 1/4 tsp pepper 1 cup shredded Cheddar 1 tsp lemon juice Combine the mustard with the cold water & let stand for 10 minutes. Melt the butter in a saucepan & blend in the flour. Gradually add milk. Stir & cook until the sauce is ofmedium thickness. Add the salt, mustard mixture, pepper, cheese & lemon juice. Heat only to melt cheese.~~Craig Claiborne

Simple and appealing is to pipe gougere into different shapes (i.e., rounds, crescents, triangles, etc.) and pair a different filling with each shape. F'rinstance, you could put chicken salad in one shape, tuna in another, ham spread in a third, and so forth. Here's a great recipe for gougere: In a saucepan bring to a boil 1 cup cold water, 1 stick butter, cut in small pieces, 1 tsp salt and a dash pepper. Add 1 cup sifted flour all at once and cook the paste over low heat, beating it well, until it forms a ball and leaves the sides of the pan. Remove the paste from the heat and add 4 eggs, one at a time, beating well after each addition. Add 1/4 pound grated Gruyere or Swiss cheese and a heavy dash of dry mustard. Let the mixture cool. Put the mixture into a pastry bag fitted with a large tube and pipe it into shapes on a cookie sheet. Brush the gougeres with milk and bake them in a hot oven (425F) for 10 minutes. Lower the heat to moderately hot (375) and bake the gougeres for 20-25 minutes, or until they are puffed and golden. Let them cool on a wire rack, slit them, and fill just before serving. For something on the sweet side, alternate pineapple chunks and marischino cherries on long toothpicks or skewers. Cut a thick slice from the stem-end of an orange to create a flat surface. Stand the orange cut side down, then stick these kababs into the orange for a terrific presentation.