1/3 cup Holland House White with Lemon Cooking Wine
1/3 cup olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme leaves
2 whole chicken breasts, skinned, boned and halved
In a shallow baking dish combine cooking wine, oil, mustard and thyme. Add chicken and turn to coat. Cover;marinate in refrigertor for 1 to 2 hours.
Prepare grill for direct cooking. Drain chicken, reserving marinade. Grill chicken over medium coals 12 to 16 minutes or until cooked through, turning once and basting with marinade.*
*Do not baste during last 5 minutes of grilling. You can join Unsolved Mysteries and post your own mysteries or
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