We have a great herb garden and thyme does so well in it. I'm always looking for new ways to use it.
6 boneless, skinless chicken breasts
1/2 c. sour cream
1/2 c. dijon mustard
1T. lemon juice
12 sprigs of thyme
Preheat oven to 350. Make 6 squares of foil. Brush with olive oil. Place chicken on each piece of foil.
In a small bowl, combine sour cream, mustard and lemon juice. Brush on each piece of chicken. Sprinkle with salt and pepper. Top each piece of chicken with 2 sprigs of thyme. Wrap up and bake for 30-35 minutes or until chicken is done and juices are clear.