In a shallow, glass or ceramic container, whisk together the olive oil, Dijon mustard, vinegar and honey for marinade. Trim all visible fat off chicken, rinse under cool water and pat dry. Place chicken in marinade, turning it to coat all sides. Cover and marinate for 10 minutes, or until grill is ready.

Prepare charcoal grill and allow coals to burn down until there’s a gray ash on top or preheat a gas grill on high for 10 minutes. When grill is hot, use a long-handled stiff wire brush to scrape off any old cooking residue. With long tongs, dip a folded piece of paper towel in vegetable oil and quickly wipe the grate with oil.

With tongs, remove chicken from marinade and place on hot grill, reserving the marinade. Cook about two minutes and gently lift and shift the chicken about 45 degrees clockwise. Continue cooking on the same side about 2 more minutes, reducing the heat a bit or moving it to a cooler part of the grill if the marinade is getting too brown. Baste with marinade, if desired.

Turn the breasts over and continue cooking until done and the juices run clear, about 3-4 minutes. Be sure to reduce the heat or move to a cooler part of the grill if it browns too much. Heat the reserved marinade in a small skillet until it just comes to a boil. Pour 1 tsp. of it over each chicken breast half and serve immediately.

Yield: 4 servings