Amy's Grilled Chicken Breasts

Amy's Grilled Chicken Breasts

Yield: 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 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 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.