When we were newlyweds, Bryan and I cooked through an early 90s Williams Sonoma grilling book. A Mustard-Grilled Chicken recipe was included. Over the years I have tweaked the original recipe to make it easier and less expensive to prepare.
It is absolutely delicious, particularly so if you have time to marinade the chicken breast for several hours. Serve it with brown rice pilaf, steamed veggies, and a salad for a yummy, healthy meal.
1/3 cup Dijon mustard
1 teaspoon cayenne pepper
2 Tablespoons red wine vinegar
1/4 cup neutral cooking oil
2 pounds boneless, skinless chicken breast
Combine mustard, cayenne, and vinegar. Whisk together as you add oil in a thin stream. Place in a large zip-top bag. Add chicken and seal bag. Massage chicken well to distribute marinade. Place in a container in the frig for several hours. Cook over a hot grill.