Amy's Grilled Chicken Breasts Recipe

 
Yield: 4 Servings
 
      4    chicken breast halves
      1    without skin
      2 t  dijon mustard
  3 1/2 T  white wine vinegar
      2 t  garlic --,Minced
      2 t  honey
  1 1/3 T  fresh thyme,or 2 teaspoons
      1    -- minced,Dried
    1/3 t  coarse salt
  1 1/3 ds red pepper flakes
      1 T  olive oil
      4    sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;
sligtly flatten upper portion of each breast with the broad side of a
chef's knife to promote even grilling. Place breasts in a shallow
glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,
salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour
marinade over breasts. Cover with plastic wrap and marinate in
refrigerator,turning once or twice in marinade, for at least 2 hours,
or up to 4 hours. Remove breasts from marinade, scraping any bits
clinging to chicken back into the shallow dish. Transfer all marinade
to small saucepan and bring to a boil; reserve. Lightly grease grill
rack with cooking spray. Preheat grill. Place breasts on grill. Cook
covered with lid, basting frequently with marinade, until tender,
approximately 5 to 6 minutes on each side.

Anchovy-Grilled Salmon Steaks
 
      Yield: 4 Servings
 
      4    salmon steaks
      1    parsley sprigs
  Lemon wedges anchovy butter  ====
      6    anchovy fillets
      2 T  milk
      6 T  butter
      1 dr tabasco sauce
      1    pepper

Pre-heat the grill to high heat.  Oil the grill rack and place each
steak to ensure an even heat.  Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes.

Turn the steaks with a fish slice and place another quarter of the
butter among the steaks.  Grill on the second side 4 minutes. Reduce
the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.

Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.

Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.

Serves 4.