| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Breasts |
4 |
Servings |
INGREDIENTS
| 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
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
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