Lemon & Dijon Chicken With Herbs

4 large whole chicken breasts (halved, skinned, and boned)
2 sliced lemons for garnish
Parsley sprigs for garnish
Herb leaves for garnish (leftovers from marinade)

Marinade

1 tablespoon of “minced” lemon zest
¼ cup Dijon mustard
¼ cup finely chopped fresh herbs (basil, parsley, rosemary, thyme, and oregano)
½ cup freshly squeezed lemon juice
Fresh ground pepper (¼ teaspoon) and salt (¾ teaspoon)

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.

Diva Tips:

• This dish pairs well with tomatoes, eggplant, broccoli or flavorful brown rice.
• As an alternative to chicken breasts, using skinless chicken thighs are wonderful with this recipe.