AMY S GRILLED CHICKEN BREASTS
Source: Lean Italian Cooking by Anne Casale
0449907880

4 chicken breast halves without skin
MARINADE:
2 teaspoons Dijon mustard
3 1/2 tablespoon white wine vinegar
1 tablespoon fresh thyme dried, minced
2 teaspoons garlic minced
2 teaspoons honey
1/3 teaspoon coarse salt
1 1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme (for garnish)

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.

MARINADE:
Place mustard, thyme, vinegar, garlic, honey, 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.