New Orleans Rubbed Chicken with Apricot Mustard Sauce

1 tbsp. dried thyme
1/2 tsp. black pepper, ground
1 tsp. garlic powder
1/2 tsp. cayenne pepper, to taste
1/8 tsp. salt
4 small boneless, skinless chicken breast
1 tsp. extra virgin olive oil
1/3 c. apricot (100% fruit preserves)
2 tbsp. spicy brown mustard

Preheat the grill to high heat. In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 tsp. cayenne to taste and salt. Mix to blend. Place the chicken on a large plate and drizzle with the oil. Rub to coat evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap and refrigerate for at least 10 minutes for the seasonings to flavor the chicken. Meanwhile, spoon the preserves into a small microwavable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside. Place the chicken on the grill and reduce the heat to medium, move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tbsp. of the reserved sauce spooned over the top.

Number of Servings: 4

Recipe submitted by SparkPeople user LOVEFOOTBALL.