2 boneless, skinless chicken breasts, cut in half
2 teaspoons Dijon-type mustard
1 clove garlic, crushed
2 sprigs fresh thyme (about 1/4 teaspoon)
1 teaspoon horseradish (optional)
Combine all the ingredients except chicken in a bowl or container large enough to accommodate the chicken breasts. Coat the chicken breasts with the mixture and let stand at least 15 minutes. Grill (or broil) approximately five minutes per side, or until chicken is cooked through. Try substituting fresh oregano for the thyme. Or, if you like a bit of crust, roll in unseasoned bread crumbs before grilling. Or sprinkle with toasted sesame seeds.
Each serving contains about 133 calories, 27 g protein, 2 g fat (14 percent calories from fat), 69 mg cholesterol, 1 g carbohydrates, less than 1 g fiber, and 110 mg sodium.
To make this recipe gluten free, use only spices and condiments that are gluten free. Read food labels carefully and contact the company if you have any questions. If a crust is desired, use only gluten free bread crumbs.