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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
 
MMMMM

... Remember, pain is just nature's way of reminding you who's in charge.
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