This recipe comes from my friend Marti when she owned an elegant turn of the century Maine Inn which once served the Queen of Spain.
3 Tbsp Mother’s Mountain Peppercorn Dijon Mustard (or really, any Mother’s Mountain Mustard!)
4 Boned, skinned, chicken breast halves
1 Tbsp fresh lime juice
3 Tbsp fresh lemon juice
1/4 Cup olive oil
1/2 Cup bread crumbs
2 tsp grated rind from lemon.
Combine fresh lemon & lime juice, mustard. Brush chicken with the mustard mixture & set aside. Combine crumbs, rind, and roll chicken in this mixture, turning to coat all sides. Pour olive oil into 9” x 13” baking pan & place chicken in pan.
Bake uncovered for 15 minutes, turn chicken and bake 15 minutes longer or until done. Bake at 375°
