This chicken is so delicious! We have added it to salad, with pasta, in sandwiches, and on it’s own. The secret is to make sure you let it marinade well and don’t overcook it. We served it with a tossed green salad and some delicious garlic mashed potatoes. Yum!
Rosemary Mustard Chicken
Adapted from Ward Street Bistro
2 cloves garlic, minced
1 tbsp fresh rosemary, minced
1/2 teaspoon salt juice from 1 lemon
2 tbsp Dijon mustard ( we were out of Dijon, I used deli mustard)
1 tbsp soy sauce
2 tbsp olive oil
chicken breasts (about 4)
Combine the garlic, rosemary, salt, lemon juice, mustard, and soy sauce in a bowl. Whisk it well. Add the olive oil, in a slow stream, whisking while you go. The olive oil will combine with the other ingredients into a nice, creamy sauce.
Pour the sauce into a baking dish, and add the chicken, turning to coat. Cover with plastic wrap and put it in the fridge overnight, or for at least four hours.
Grill the chicken until a meat thermometer inserted into the thickest part reads 160 F, and the juices run clear when you cut into it.