Servings: 4

4 boneless skinless chicken breasts (for Vegan Option use, Gardein brand Scallopini in place of chicken) 4 boneless skinless chicken breasts (for Vegan Option use, Gardein brand Scallopini in place of chicken)
8 cloves garlic, minced 8 cloves garlic, minced
3 tablespoons olive oil 3 tablespoons olive oil
2 tablespoons fresh rosemary, minced 2 tablespoons fresh rosemary, minced
1 ½ tablespoons Dijon mustard 1 ½ tablespoons Dijon mustard
1 ½ tablespoons fresh lemon juice 1 ½ tablespoons fresh lemon juice
¼ teaspoon black pepper ¼ teaspoon black pepper
1/8 teaspoon kosher salt ⅛ teaspoon kosher salt

1. Mix all ingredients  except chicken breasts together on a bowl.  Pour over chicken (reserving about ⅛ cup for basting later.  Seal bag and massage marinade into chicken.  Let marinate for 30 minutes at room temperature.
2. Grill chicken over medium high heat for 4 minutes turn; baste, and cook on second side for 4 minutes or until done.  baste bottom side once you remove from the grill.  Cover with foil and let rest.