- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
- 2 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons honey, divided
- 1 tablespoon rice vinegar or distilled vinegar
- 2 cloves garlic, minced
- 4 teaspoons Dijon mustard
- 12 small rolls or croissants, split
- PREP: CLEAN: Wash hands. Place chicken in reclosable plastic bag. CLEAN: Wash hands. Combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade.
- COOK: Grill or broil chicken 4 to 5 inches from heat source 5 to 6 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) At this point, chicken may be covered and refrigerated up to 24 hours before serving.
- SERVE: To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce.
- CHILL: Refrigerate leftovers immediately.