• 6 to 8 small boneless skinless chicken breasts, pounded to ½ to ¼–inch thickness
• 1 Qt of Sunflower or extra virgin olive oil
• 9 or 12 oz of grainy mustard
• 10 small shallot, thinly sliced
• 5 garlic clove, minced
• 2 tablespoons of dry basil and thyme (season to taste)

Instructions
1. Combine all the ingredients together and marinate for 8 to 12 hours or longer.
2. Heat Grill High
3. Add the chicken to the hot grill and cook. Careful the chicken with it’s marinate will flare. Cook for 5 to 9 minutes. Enjoy!