8 boneless skinless chicken breast halves
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 dish. In separate bowl, combine oil, lemon juice and thyme. Pour over chicken. Cover and refrigerate 4-6 hours or overnight. Turn occasionally. Remove chicken from marinade and grill 6-8 minutes per side over hot coals. Sprinkle with parsley.