Chicken Breast Provence
6 boneless skinless chicken breasts
3/4 c. olive oil
3 tablespoons fresh lemon juice
Salt and pepper to taste
6 sprigs fresh basil
6 tablespoons Dijon mustard
3 tablespoons Balsamic vinegar
3 teaspoons minced fresh garlic
1 tablespoons Herbs de Provence
1. Trim chicken and place it in a non-reactive baking dish with combined oil and lemon juice. Marinate 2-24 hours. Drain and reserve marinade.
2. Place a sprig of basil until each breast and season to taste with salt and pepper. Rub each breast with 1 tablespoon mustard and place back into baking dish. Bake at 450 degrees for 10 minutes
3. Reduce oven heat to 350. Combine reserved marinade, vinegar, garlic, Herb de Provence and pour over chicken. Bake an additional 15 minutes.