Marinated Chicken Breasts - serves 8

Preparation - 10 minutes, cooking time - 20 minutes.

1/2 cup broth
2 pounds chicken breasts, boned and skinned (8 halves)
1 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 minced garlic cloves or 1 to 2 tsp garlic powder
2 tsp sugar
1 tsp crushed thyme
1/4 tsp black pepper
Salt to taste

Place all ingredients except chicken breasts in a jar with a tight-fitting lid and shake well. Rinse chicken breasts and pat dry with paper towels.
Place chicken breasts and marinade in a locking plastic bag, making sure the chicken is coated well. Marinate the chicken in the refrigerator for several hours, turning occasionally.
Prepare the outdoor grill, or preheat the broiler, or use a stovetop grill pan. Grill chicken or place under the broiler for about 10 minutes per side. Cooking time will vary depending on the thickness of the chicken. The chicken is done when the internal temperature reaches 165 degrees using an instant-read thermometer. Discard the marinade.