Yield: 4 Servings
|½ cup||Raspberry vinegar|
|1½ tablespoon||Dijon mustard|
|2 tablespoons||Soy sauce|
|2 teaspoons||Dried basil|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Pepper -- or to taste|
|4 \N||Boneless skinless chicken|
|\N \N||Breast halves|
Combine vinegar, mustard, soy sauce, honey, basil, thyme & pepper in a plastic ziplock bag. Add chicken & turn to coat. Marinate at room temp for 15 min. ( I marinated it in the refrigerator all day). Grill chicken, reserving marinade, 10 - 15 minutes or until thoroughly cooked.
If desired, transfer marinade to a saucepan. Boil until reduced by half & pour over chicken (None of us used the extra marinade; we thought the chicken was great by itself.)
The chicken can also be baked at 350F for 40 minutes.
Posted to Master Cook Recipes List, Digest #112 Date: Fri, 07 Jun 1996 09:02:41 -0400 From: charles moffat <moffats@...> Recipe By : The Junior League of Denver Cookbook-Colorado College