French Herb Roasted Chicken Breasts

• 4 -6 boneless skinless chicken breasts
• 4 tablespoons whole grain Dijon mustard
• 1 cup olive oil
• 1 tablespoon coarse salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried dill
• 2 tablespoons dried herbes de provence
• 1 tablespoon lemon juice

1. Emulsify all marinade ingredients by whisking in a bowl.
2. Pour over chicken breasts and seal in a thick zipper bag or airtight container.
3. Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
4. Remove chicken from refridgerator 10 minutes prior to roasting.
5. Heat oven to 350 degrees.
6. Remove chicken from container/bag and place on a parchment lined roasting pan.
7. Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
8. Serve immediately.

chicken breasts, whole grain dijon mustard, olive oil, coarse salt, fresh ground black pepper, dill, lemon juice

Taken from www.food.com/recipe/french-herb-roasted-chicken-breasts-276340 (may not work)