Recipe - Baked Chicken Breasts With Lemon And Mustard

12 md Skinned and boned chicken
breast halves (I used 8, it
just meant more sauce)
1 md Onion; quartered
2 Minced cloves of garlic
Three fourths cup Lemon juice
2 tablespoon Dry mustard
1 One half teaspoon Salt (I used less)
One fourth teaspoon Pepper
One fourth cup Olive oil

I made this last week for Shabbas lunch, and it was so delicious I made it
for yesterday also. Pretty easy, but looks very elegant.

Source: Helen Nash's LowerFat Kosher Kitchen

Puree everything except the chicken breasts in a blender or food processor.
Lay the chicken breasts in a baking pan in a single layer, and pour the
sauce over it. Refrigerate for around eight hours. (I only did it for two,
and it came out fine.) Turn the breasts over once during refrigeration.

Bake at 400 for ten minutes, turn them over, and bake for another ten
minutes. Serve garnished with shredded chives, scallions, etc.

Posted to JEWISHFOOD digest V97 #229 by Goldtag1@aol.com on Aug 10, 1997