No heat factor
Stonewall Kitchen Basil Pesto Mustard
This Stonewall Kitchen Mustard was awarded the gold medal at the Napa Valley Mustard Festival world-wide competition. The perfect blend of spices.
Mustard, (water, white distilled vinegar, mustard seed, white wine, garlic, salt, sugar, xanthan gum, spices, natural flavor, citric acid, celery seed, tumeric, annatto), Pure Cane Sugar, Olive Oil, Canola Oil, Parmesan Cheese (from milk), Dried Basil, Dried Garlic, Basil Oil, Garlic Oil.
Recipe Suggestions: (Click on image to view recipe)
3 tablespoons mayonnaise 3 tablespoons Stonewall Kitchen Basil Pesto Mustard 1 teaspoon minced garlic 1/2 teaspoon Cholula hot sauce 2 cups panko bread crumbs sea salt and cracked pepper to taste 4 boneless, skinless chicken breast halves olive oil spray 1.Preheat oven to 375 degrees. 2.In small bowl combine the mayonnaise, mustard, garlic and Cholula hot sauce; set aside. 3.In another shallow bowl combine the panko, salt and pepper. 4.Brush mayonnaise mixture over one side of each breast. Sprinkle half of panko mixture on top of mayonnaise; pressing to coat. Turn chicken breasts over and repeat procedure. 5.Place chicken in baking dish sprayed with olive oil. Spray top of each breast. 6.Bake about 20 minutes or until internal temperature reaches 170 degrees and crumbs are golden
Crispy Basil Pesto Mustar. . .