Mustard-Rosemary Chicken Breast

Monday November 5

We had a couple of skinless, boneless chicken breasts, which could be bo-ring.  So once again we went to the Herbfarm Cookbook and found a spicy-sounding recipe for a marinade.  Mix together:

1/2 tablespoon whole-grain or Dijon mustard (we used Dijon)

big sprig coarsely chopped fresh rosemary leaves

1 Tbsp. fresh lemon juice

1 tsp. brown sugar

1 Tbsp. extra-virgin olive oil

1 garlic clove, minced

salt and pepper.

Roll the chicken breasts in this and chill for a couple of hours in the fridge.  Then we grilled them, flipping and basting frequently, for a nice savory crust.

We served this with a couple of leftover red things: red cabbage, and red beet chutney.  And lo, it was pretty good.