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 oil
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Combine 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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