Recipe - Amys Grilled Chicken Breasts

4 Chicken breast halves
Without skin
2 teaspoon Dijon mustard
3 One half tablespoon White wine vinegar
2 teaspoon Garlic minced
2 teaspoon Honey
1 1/3 tablespoon Fresh thyme, or 2 teaspoons
Dried minced
1/3 teaspoon Coarse salt
1 1/3 ds Red pepper flakes
1 tablespoon Olive oil
4 Sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly=
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 spreay. Preheat grill. Place= breasts on grill.
Cook covered with lid, basting frequently with marinade,= until tender,
approximately 5 to 6 minutes on each side. =20

Recipe By : Lean Italina Cooking, by Anne Casale

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip