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 (4 ounces each) boneless, skinless chicken breasts, trimmed of visible
fat
 1 teaspoon extra virgin olive oil
 1/3 cup apricot 100% fruit preserves
 2 tablespoons spicy brown mustard
 
 Preheat the grill to high heat.
 
 In a small 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 or platter. Drizzle with the oil.
 Rub to coat the chicken evenly with the oil. Sprinkle the reserved
 seasoning mixture over the chicken.  Rub to coat evenly. Cover with
 plastic wrap. Refrigerate for at least 10 minutes for the seasonings
 to flavor the chicken.
 
 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 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 tablespoons of the reserved sauce
 spooned over the top.
 
 Makes 4 servings
 
 Per serving (1 chicken breast + 2 tablespoons of sauce): 197
 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated
 fat, trace polyunsaturated fat, 1 g monounsaturated fat, 66 mg
 cholesterol, 1 g fiber, 245 mg sodium