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Amy's Grilled Chicken Breasts

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4 Chicken breast halves, without skin
2 teaspoons Dijon mustard
3 1/2 tablespoons White wine vinegar
2 teaspoons Garlic; minced
2 teaspoons Honey
1 1/3 tablespoons Fresh thyme; or 2 teaspoons
Dried; minced
1/3 teaspoon Coarse salt
1 1/3 dashes Red pepper flakes
1 tablespoon Olive oil
4 sprigs fresh thyme

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 Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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