BALSAMIC-DIJON CHICKEN

By Vanetta

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/3 c. Dijon mustard
• 3 tbsp. balsamic vinegar
• 2 cloves garlic, minced
• 2 tsp. fresh thyme or basil or 1/2 tsp. dried

Preparation

Step 1

Place chicken in a large resealable plastic bag in a shallow dish; set aside.
For marinade: 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.
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°F). If desired, garnish with thyme sprigs . Makes 4 chicken breast halves.