08 Jul Lemon & Dijon Chicken With Herbs
4 large whole chicken breasts (halved, skinned, and boned)
1 tablespoon of “minced” lemon zest
Wash the chicken pieces and paper towel dry. Then, arrange the chicken in a large (shallow) nonaluminum dish. The marinade is quick and simple. Place all the ingredients in a bowl and thoroughly mix. The chopped herbs may be all or any combination of the suggestions above. After mixing, pour the marinade on top of the chicken. The chicken should now marinade in the refrigerator for 2 to 4 hours.
This dish is best with medium-heat grilling and over a barbecue. However, it remains a fine meal when broiled. Remove the chicken from the marinade and cook 3 inches from the heat. The cooking time is approximately 6 to 8 minutes on each side. The chicken is cooked when the juices run clear or when a thermometer inserted in the center of a piece registers 170°F.
Serve the chicken on individual plates or a platter with a surrounding garnish of lemon slices, fresh herb leaves, parsley sprigs or other herbs used in the marinade.
• This dish pairs well with tomatoes, eggplant, broccoli or flavorful brown rice.