Amy's Grilled Chicken Breasts

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

Instructions

1. 1

   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.

2. 2

   Place breasts in a shallow glass or ceramic dish.

3. 3

   Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.

4. 4

   Add oil a little at a time and whisk to combine marinade.

5. 5

   Pour marinade over breasts.

6. 6

   Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours.

7. 7

   Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.

8. 8

   Transfer all marinade to small saucepan and bring to a boil; reserve.

9. 9

   Lightly grease grill rack with cooking spreay.

10. 10

    Preheat grill.

11. 11

    Place breasts on grill.

12. 12

    Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. : Lean Italina Cooking, by Anne Casale