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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dijonnaise Grilled Chicken Breasts   
    Categories: Five, Poultry, Herbs, Sauces   
         Yield: 4 servings   
       
       1/2 c  Mayonnaise   
       1/2 c  Dijon mustard   
         2 cl Garlic cloves; fine grated   
              Salt & black pepper   
         1 ts Thyme leaves or dried thyme   
         2 lb Boned, skinned chicken   
              - pieces; patted dry   
       
     Heat a grill to medium-high. (You can also cook the   
     chicken on the stovetop over medium-high heat, following   
     the same timing.) Meanwhile, in a medium bowl, stir   
     together the mayonnaise, mustard and garlic, and season   
     to taste with salt and pepper. Transfer half to a small   
     bowl and refrigerate until serving.   
        
     To the medium bowl with the reserved Dijonnaise, stir in   
     the thyme leaves. Season the chicken all over with salt   
     and pepper, then transfer to the medium bowl and toss to   
     coat. Let sit at least 15 minutes, or refrigerate up to   
     overnight. (Let it come to room temperature before   
     cooking.)   
        
     Clean the grill grates. (No need to grease; the   
     mayonnaise keeps the chicken from sticking.) Scrape   
     excess marinade off the chicken, then grill over direct   
     heat until the chicken unsticks from the grates and is   
     deep golden and cooked through, 4 to 6 minutes per side.   
     If using a gas grill, cover grill between flips. Discard   
     the chicken marinade. Serve with the small bowl of   
     reserved Dijonnaise alongside.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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