This first one is taken from the Taste of Home Potlucks & Barbecues and is perfect for the grill, although in my case, I skipped that part and did it in two steps, first by browning it nicely in the skillet and then popping it in the oven until done.
MUSTARD HERB CHICKEN BREASTS
1/4 cup chopped green onion
1/4 cup Dijon-mayonnaise blend
2 tablespoons lemon juice
1 garlic clove minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once.
Grill chicken, covered over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees.
NOTE: I followed the recipe but fried the breasts in the skillet until nice and brown
and then transferred them to an ovenproof dish. I baked them at 400 degrees for about 30 minutes until they were done.
I served mine with some curried rice.....it's just plain butter rice with a teaspoon or two of curry powder. Gives it that extra kick. Enjoy!