Lemony Dijon Mustard Chicken Whites with Herbs [or broiler]
Comments:	A popular, satisfying easy to prepare dish; chicken whites can also be browned under preheated oven broiler until golden on bothe sides. Marinade's Dijon mustard, lemon and herbs, which do not add lots of calories, give a rich flavorful taste to the chicken. These chicken whites are excellent served along with an eggplant-tomato brown rice, a Pacific Coast broccoli-eggplant stir-fry... During the summertime, this versatile dish is excellent served along with a Chardonnay, a Cabernet or a Zinfandel, as well as with a refresching Fume Blanc.
Servings:	8
Ingredients	Preparation
4 large chicken breasts, skin removed and boned Parsley sprigs, to garnish Lemon slices, to garnish Fresh herbs sprigs, such as rosemary, thyme, basil and/or oregano, the same as the ones used in marinade, to garnish Marinade 1/2 cup [125 mL] freshly squeezed lemon juice 1 tablespoon [15 mL] grated lemon rind 1/4 cup [60 mL] Dijon mustard 1/4 cup [60 mL] finely chopped mixed fresh herbs [any rosemary, thyme, basil, oregano and/or parsley mixture] 3/4 teaspoon [3.75 mL] salt 1/4 teaspoon [1 mL] freshly grossly ground pepper	Well mix together all marinade ingredients into a small bowl. Lay chicken whites side-by-side into a shallow glass dish. Pour marinade all over chicken whites. Leave chicken whites to marinate, refrigerated, for 2 to 4 hours maximum. Preheat barbecue to medium intensity. Remove chicken whites from marinade. Grill chicken whites onto barbecue rack, 3 inches [7.6 cm] from heat source, for 6 to 8 minutes on each side. Transfer chicken whites onto individual plates or a serving plate. Serve chicken whites immediately, garnished all around with parsley sprigs, lemon slices and fresh herbs sprigs.