4 whole chicken breasts, split, skinned & boned
Dijon mustard
1/2 c. olive oil
1/4 c. lemon juice (fresh squeezed)
2 tsp. thyme
Chopped parsley (opt.)

Wash and dry chicken breasts. Brush both sides with Dijon mustard and place in a glass or ceramic dish. In separate bowl combine oil, lemon juice and thyme. Pour over chicken. Cover and refrigerate for a few hours or overnight. Turn occasionally. Remove chicken from marinade and grill 6 to 8 minutes per side over hot coals. Sprinkle with parsley if desired.