CHICKEN-BALSIMAC-DIJON

By á-2995

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Ingredients

4 CHICKEN BREAST
1/3 CUP DIJON MUSTARD
3 TBSP BALSIMAC VINEGAR
2 TSP FRESH THYME OR BASIL OR 1/2 TSP
DRIED THYME OR BASIL
2 CLOVE GARLIC - MINCED

Details

Servings 4

Preparation

Step 1

STIR MUSTARD,VINEGAR,THYME AND GARLIC
POUR OVER CHICKEN -MARINATE 4 TO 24 HOURS
HEAT GRILL TO MED-DRAIN CHICKEN-RESERVE
MARINADE-GRILL 7 MINS. BRUSHING WITH
RESERVED MARINADE-TURN BRUSH AGAIN WITH
MARINADE-GRILL TIL TENDER AND COOKED
THROUGH - 5 TO 8 MINS.