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Garlic-Glazed Chicken Breasts with Parmesan and Herbs

Makes 4 servings

Glaze

• 1/4 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves, 6 to 8 ounces each

• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons finely chopped fresh dill
• 1/8 teaspoon freshly ground black pepper

1. In a small bowl mix the glaze ingredients. Put the chicken breasts on a plate. Coat them on both sides with the glaze. Cover the plate with plastic wrap and refrigerate for 30 to 60 minutes.

2. In another small bowl mix the cheese, dill, and pepper.

3. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice and swapping their positions as needed for even cooking.

4. Remove from the grill and serve warm with the cheese mixture sprinkled on top.

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