Thursday, April 11, 2013

Provencal baked lemon chicken with rosemary and dijon

I think rosemary and lemon are star-crossed lovers. Nature tried to keep them apart- with the lemon flung high up to grow in a tree and the rosemary anchored to the dirt. Alas, fate has brought them together in a combination so powerful, that had Romeo and Juliet eaten this for their last supper they'd have skipped the drama in favor of seconds.

Provencal baked lemon chicken with rosemary and dijon

Serves four

3 large chicken breasts
1/2 cup freshly squeezed lemon juice
1 tablespoon honey dijon mustard
1 1/2 tablespoons stone ground dijon mustard
1/4 cup robust olive oil
6 cloves fresh garlic, minced
3 tablespoons finely chopped fresh rosemary
1 tsp sea salt and freshly ground black pepper to taste 

In a small bowl whisk together the lemon juice, olive oil, honey dijon mustard, stone ground dijon mustard, rosemary, garlic, sea salt, and pepper. Cut chicken breasts into 1/2 inch strips and add to dressing. Marinate for 1-2 hours. 

Preheat oven to 425 degrees. 

Brown marinated chicken on a baking sheet for 12-15 minutes or until cooked through. 

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