Amy’s Grilled Chicken BreastsYield:

4 Servings

4 chicken breast halves

1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic –,Minced

2 t honey

1 1/3 T fresh thyme,or 2 teaspoons

1 — minced,Dried

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

4 sprigs fresh thymePlace the chicken breasts within a folded piece of plastic wrap;sligtly flatten upper portion of each breast with the broad side of achef’s knife to promote even grilling. Place breasts in a shallowglass 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.

Pourmarinade over breasts. Cover with plastic wrap and marinate inrefrigerator,turning once or twice in marinade, for at least 2 hours,or up to 4 hours. Remove breasts from marinade, scraping any bitsclinging to chicken back into the shallow dish. Transfer all marinadeto small saucepan and bring to a boil; reserve. Lightly grease grillrack with cooking spray. Preheat grill. Place breasts on grill. Cookcovered with lid, basting frequently with marinade, until tender,approximately 5 to 6 minutes on each side.

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