2 lg. whole chicken breasts, 3/4 lb. split, boned, skinned
1 c. picante sauce
3 tbsp. dark brown sugar, packed
4 tsp. Dijon style mustard
Salt to taste

Pound chicken to 1/2" thickness. Combine picante sauce, sugar and mustard; mix well. Place chicken on grill over hot coals or on a rack of the broiler. Brush generously with sauce mixture.

Grill or broil for about 6 to 8 minutes or until chicken is cooked through. Turn once or twice. Sprinkle with salt to taste. Heat remaining sauce and serve with chicken. Serve with warm tortillas, refried beans, and Spanish rice. Margaritas go great.