½ cup dale’s Seasoning
1 9 oz bottle yellow mustard
1 ½ cups light brown sugar
6 boneless, skinless chicken breast halves
In a medium saucepan over medium heat, mix together dale’s Seasoning, mustard and sugar, and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Reserve half of glaze and allow to cool. In a medium bowl, combine ohe half of mustard glaze mixture and chicken, turning until well coated. Cover and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from refrigerator, reserving marinade. Grill chicken over medium heat for 4 to 6 minutes on each side, or until cooked through, basting frequently for first 5 minutes. Discard any remaining marinade. Serve hot with reserved mustard glaze for dipping sauce.