CHICKEN-BALSIMAC-DIJON

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  • 4

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

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.

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