4 skinless, boneless chicken breast halves,
(1 to 1-1/4 pounds total)
1/3 cup Dijon-style mustard
3 tablespoons balsamic vinegar
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or
basil or 1/2 teaspoon dried thyme or basil, crushed
Fresh thyme sprigs (optional)
1. Place chicken in a large resealable plastic bag in a shallow dish; set aside.
For Marinade: 2. In a small bowl, stir together mustard, balsamic vinegar, garlic, and the
snipped or dried thyme until smooth. Pour marinade over the chicken. Seal bag; turn to
coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain the chicken, reserving marinade. Place chicken on the rack of an uncovered
grill directly over medium coals. Grill for 7 minutes, brushing occasionally with reserved
marinade. Turn chicken; brush again with marinade. Discard any remaining marinade.
Grill for 5 to 8 minutes more or until chicken is tender and no longer pink (170 degrees
F). If desired, garnish with thyme sprigs.
Makes 4 Servings
Nutritional Info: 161 calories, 1 g fat, 66 mg Cholesterol, 26 g protein, 3 g carbs,
537 mg sodium