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
½ cup lemon juice (I like to use fresh-squeezed juice, but bottled is OK)
2 Tbsp. lemon zest
¼ cup Dijon mustard*
2 Tbsp. EACH chopped fresh parsley, tarragon, and oregano (or 1 tsp. each dired)
½ tsp. sea salt
¼ 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.