4 ea Breasts, chicken, halves,

-- broiler/fryer, boned, -- skinned 1/2 c Mustard, dijon

1/3 c Mustard, Bavarian

1 tb Mustard, Chinese

1/3 c Honey

1/3 c Cream, light

1/2 ts Salt

1/4 ts Pepper

2 tb Margarine

4 ea Kiwi, peeled, sliced

2 c Melon, honeydew, balls OR

2 c Melon, cantaloupe OR

-- combination of both 1/4 c Mayonnaise

Parsley In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream. In a large glass bowl, place 1/2 of the mustard sauce; reserve the remainder for later use. Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat. Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often.

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