Amys Grilled Chicken Breasts

4 chicken breast halves
-- without skin
2 teaspoons Dijon mustard
3-1/2 tablespoon white wine vinegar
2 teaspoons garlic -- minced
2 teaspoons honey
1 tablespoon fresh thyme
-- dried, minced
1/3 teaspoon coarse salt
1-1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;
slightly 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 spray. Preheat grill. Place breasts on
grill. Cook covered with lid, basting frequently with marinade, until
tender, approximately 5 to 6 minutes on each side. Recipe By : Lean
Italian Cooking, by Anne Casale


Source:http://www.grilling-recipes.com


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