1 pound (500 g) boneless skinless chicken breasts
2/3 cup (150 mL) whole- or coarse-grain mustard
3 tablespoons (45 mL) honey
2 tablespoons (30 mL) ketchup
1 garlic clove, minced
1/2 teaspoon (2 mL) hot pepper sauce
Wipe chicken and cut into 1-inch (2.5 cm) pieces. Set aside.
In a medium bowl, combine mustard, honey, ketchup, garlic and hot pepper sauce. Spoon 1?4 cup (50 mL) of mixture into a small dish; cover and refrigerate until needed.
Stir chicken into remaining sauce; cover and refrigerate for at least 1 hour. Stir occasionally to coat evenly.
Place chicken pieces on a rack set in a rimmed baking sheet, and place under a preheated broiler. Broil for 5 minutes on one side, then turn; brush with the marinating sauce and broil for another 5 minutes, or until chicken is tender and cooked through.
Warm reserved sauce slightly and serve with chicken bites and toothpicks. Makes about 36 appetizers.