Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Strained fresh lemon juice |
| ¼ cup | Olive oil |
| 1 tablespoon | Garlic minced; (up to 2) |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground black pepper |
| 1 \N | Broiled Chicken |
Recipe By : Iara Lewin
Rinse dry and cut up the chicken Place the pieces of chicken into the marinade,and refrigerate for 1 to 3 hours. Broil, brushing with the marinade.Remove the chicken and put on na serving plate
Posted to JEWISH-FOOD digest V97 #316 by BNLImp@... on Dec 4, 1997