Honey Chicken with Green Pea and Mint Sauce

This dish was so good - I had to share it!

Simple, delicious and pretty too.

It's a Bobby Flay recipe found on Food Network. I served it with Quinoa and Cranberries, and Steamed Carrots which I tossed with some of the Honey Balsamic Glaze.

Let me know if  you make it!

Grilled Honey Glazed Chicken with Green Pea and Mint Sauce

1/4 cup honey

3 tablespoons balsamic vinegar

4 whole bone-in chicken breasts

Olive oil, for grilling, optional

Salt and freshly ground black pepper

Green Pea and Mint Sauce, recipe follows

Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.

Green Pea and Mint Sauce:

2 cups frozen peas, blanched and drained well

1/2 cup white wine vinegar

3 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

1 jalapeno, grilled or roasted, chopped

Salt and freshly ground black pepper

1/4 cup olive oil or canola oil

1 tablespoon honey

Place peas, vinegar, mint, cilantro, jalapeno (I didn't add the jalapeno), and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.

Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.