Ingredients

8 servings, can be cut in half, but the leftovers are good on salad

8 boneless, skinless chicken breasts

Marinade
1/2 cup Dijon mustard
1/4 cup lemon juice (fresh is best)
2/3 cup olive oil (good quality extra virgin olive oil is best)
2 tsp. garlic powder or minced fresh garlic (fresh is best)
2 T dried rosemary, crumbled
1 tsp. coarse ground black pepper (or more)
1 tsp. celery seed
(To "crumble" rosemary, put the desired amount into a small zip loc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered. You will still have plenty of woody bits, but the crushing releases that great rosemary flavory. If you're lucky enough to have fresh rosemary, by all means use it but increase to 3 T. and chop slightly.)

Instructions

Trim all fat and tendons from chicken, then make small slits going crosswise down the length of each chicken breast. This is to help the marinade penetrate the meat better. Be careful not to cut too far into the chicken. Put chicken and marinade into large zip loc bag and let marinate at least 6 hours or all day.

Grill chicken over medium-high heat until well browned and very firm to the touch, about 25 minutes. You will need a spray bottle to squirt out the flames when you first put this on and the oil drips down. (Don't baste with the reserved marinade because it contains bacteria from the chicken.)

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