Yield: 4 servings
|4||Chicken breast halves|
|2 teaspoons||Dijon mustard|
|3½ tablespoon||White wine vinegar|
|2 teaspoons||Garlic -- minced|
|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