Ingredients:
2 chicken breasts (boneless or with bones); halved,
1 tbsp each freshly chopped rosemary, thyme and oregano, (if fresh aren’t available use dried leaves),
1 tbsp finely chopped parsley,
1 tbsp Dijon mustard,
Salt and coarsely crushed pepper,
Olive oil for marination and basting.
Method:
Season the chicken breast halves with salt and pepper and set aside for 30 minutes. Meanwhile preheat the grill on medium for few minutes. In a bowl, mix all the herbs, parsley with Dijon mustard and some olive oil. Then place the chicken breasts on the grill, baste both sides with some olive oil and grill the chicken on each side for 3-4 minutes or until it begins to brown, on medium temperature. Then reduce the temperature to low and coat the chicken with the marinade prepared earlier. Grill the chicken on low temperature for 15-20 minutes or until chicken is tender and cooked. Baste with the marinade and flip them over from time to time. Serve with garlic bread and salad.