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Grilled Mustard Chicken with Green Bean Coleslaw
- Nonstick vegetable oil spray
- 4 teaspoons mustard seeds, divided
- 1 9-ounce package frozen French-cut green beans, thawed, patted very dry
- 2 cups very thinly sliced green cabbage
- 1 small sweet onion (such as Maui or Walla Walla), very thinly sliced
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 3 tablespoons Dijon mustard, divided
- 1 large egg white
- 4 boneless chicken breast halves with skin
Directions:View on Epicurious
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