New Orleans Rubbed Chicken with Apricot Mustard Sauce

1 tablespoon dried thyme
1/2 tablespoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne, to taste
1/8 teaspoon salt
4 small boneless, skinless chicken breasts, trimmed of visible fat
1 teaspoon olive oil
1/3 cup apricot 100 percent fruit preserves
2 tablespoons spicy brown mustard

To Prepare:
Preheat the grill to high heat. In a bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.

Place the chicken on a large plate. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes. Meanwhile, spoon the preserves into a small microwaveable 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. 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 tablespoons of the apricot sauce spooned over the top.

Yield: 4 servings

Nutritional Values: Fat: 3 g. Carbohydrates: 15 g. Protein: 26 g. Calories: 197 kcal.