1/2 cup mayonnaise
1/8 cup ketchup
1/2 tablespoon minced fresh flat-leaf parsley
1/2 tablespoon whole milk
1/2 tablespoon grated onion (optional)
1/8 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
few drops Tabasco or other hot pepper sauce

In a small bowl stir all ingredients together until well mixed. Refrigerate, covered, until ready to use. Makes about 1/2 cup.

To serve, place chicken breasts on a large serving platter and garnish with rosemary sprigs and peach slices. Serves 6.

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