Lemmon-Broiled chicken

Annette Driscoll

2 tablespoons finely chopped fresh basil

2 tablespoons organic vegetable broth

2 tablespoons spicy mustard

4 small boneless, skinless chicken breasts (about 1 pound)

Juice of 1 lemon 3 tablespoons)

Dash of sea salt

Dash of black pepper

In a small bowl, stir together the basil, broth, mustard, lemon juice, salt and pepper. Transfer to a gallon-size food storage bag and add the chicken. Close the bag and shake it to coat the chicken with the marinade. Make sure the bag is tightly sealed and refrigerate for 2 to 4 hours.

Preheat the grill or broiler

Remove the chicken from the bag and let any excess marinade drip from the pieces. Discard the marinade. Grill or broil the chicken for 5 to 7 minutes on each side until it is cooked through.

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