Ingredients

• 1/3 cup lemon juice from concentrate
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 Tbsp. Dijon-style mustard
• 2 cloves garlic, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pound skinned, boneless chicken breast halves

Directions

• In small bowl, combine all ingredients except chicken; mix.
• Reserve 1/4 cup marinade; cover and chill. In shallow dish or resealable plastic storage bag, pour remaining marinade over chicken. Cover or seal tightly.
• Marinate in refrigerator 2 to 3 hours.
• Remove chicken from marinade and discard marinade.
• Grill or broil until tender and no pink remains, basting frequently with reserved marinade while cooking.
• Refrigerate leftover chicken.

Makes 4 servings.