6 Tbsp. FRENCH'S® Spicy Brown Mustard, divided
4 Tbsp. light balsamic vinaigrette
4 (5 oz.) boneless, skinless chicken breast halves
1/3 cup fat free, reduced sodium chicken broth
1/4 cup light sour cream
1 med Haas avocado, peeled, pitted and diced
2 Tbsp. fresh lime juice
1 clove garlic , minced
1/4 tsp. salt and sugar
1/4 cup minced fresh basil or cilantro
MIX 4 tbsp. mustard and 2 tbsp. vinaigrette. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no longer pink in center, turning once.
BLEND broth, sour cream, avocado, lime juice, garlic, salt and sugar, and remaining 2 tbsp. mustard and 2 tbsp. vinaigrette in food processor. Stir in basil. Serve avocado sauce with grilled chicken.
Nutritional Analysis Per Serving: 254 Calories, 11 g Fat, 2 g Saturated Fat, 0 g Trans Fat, 83 mg Cholesterol, 31 g Protein, 8 g Carbohydrates, 3 g Dietary Fiber, 579 mg Sodium. Tip: Substitute 1 1/4 lbs. pork tenderloin for the chicken breasts.