Lemon-Mustard Chicken
Bonnie Hunter, Pembroke, ME
BHQM E-Newsletter Issue #7

Subtly tart and tangy, this easy but sophisticated dish is perfect when counting calories.

4 chicken breasts, boned, skinned and halved


cup lemon juice (I like to use fresh-squeezed juice, but bottled is OK)
2 Tbsp. lemon zest
cup Dijon mustard*
2 Tbsp. EACH chopped fresh parsley, tarragon, and oregano (or 1 tsp. each dired)
tsp. sea salt
tsp. freshly ground pepper

Combine marinade ingredients in a non-metallic shallow dish.  Add chicken, turning to coat.  Cover and refrigerate 2-4 hours (overnight is better), turning chicken a few times while marinating.  Prepare grill for medium heat.  Grill breasts 8-10 minutes per side, basting frequently.  Serve with wedges of lemon.

*For an exceptional taste, use one of the many mustards made at Raye's Mustard Mill in Eastport, Maine (the only remaining stone-ground mustard mill is the United States).  We particularly like their Brown Ginger Mustard in this recipe.