Amy's grilled chicken breasts

Yield: 4 servings

Measure Ingredient
4 Chicken breast halves
Without skin
2 teaspoons Dijon mustard
3½ tablespoon White wine vinegar
2 teaspoons Garlic -- minced
2 teaspoons Honey
1⅓ tablespoon Fresh thyme, or 2 teaspoons
Dried -- minced
⅓ teaspoon Coarse salt
1⅓ dash Red pepper flakes
1 tablespoon Olive oil
4 Sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish.

Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spreay. Preheat grill. Place breasts on grill.

Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Recipe By : Lean Italina Cooking, by Anne Casale From: Ladies Home Journal- August 1991

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