4 chicken breast halves
-- without skin
2 teaspoons Dijon mustard
3-1/2 tablespoon white wine vinegar
2 teaspoons garlic -- minced
2 teaspoons honey
1 tablespoon fresh thyme
-- dried, minced
1/3 teaspoon coarse salt
1-1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme
Instructions:
Place the chicken breasts within a folded piece of plastic wrap; slightly
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
spray. 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 Italian Cooking, by Anne
Casale
