4 whole chicken breasts, split, skinned and boned
Dijon mustard
1/2 c. Virgin olive oil
1/4 c. lemon juice
2 tsp. thyme
3 tbsp. chopped parsley

Coat chicken with mustard and place in shallow 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 six to eight minutes per side over hot coals. Sprinkle with parsley just before serving.