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Rhubarb Grilled Chicken

Makes 8 servings.2 cups diced rhubarb
1 cup red wine or orange juice
2 cups granulated sugar
1/2 cup Dijon-style mustard
4 pounds boneless chicken breasts
1 tablespoon olive oilCombine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.Skin and lightly pound the chicken breasts.Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.

 

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