5 cloves garlic, minced
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup lemon juice
5 teaspoons Dijon mustard
1 1/2 teaspoon black pepper
1 1/2 teaspoon salt
1/2 cup lightly packed fresh basil or thyme leaves
6 boneless, skinless chicken breasts (I pound out the chicken to about 1/2 inch thick)
1 yellow bell pepper (sliced)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
In food processor with knife blade attached, combine garlic, olive and vegetable oil, lemon juice, mustard, pepper, salt and basil. Process until smooth.
I like to pound out my chicken breast to make them more favorable.
Lay chicken breast and mixed sliced bell peppers in zippered freezer bag, add marinade and seal tightly. Marinate chicken for 2 hours. Remove chicken from marinade and place in a 9 x 13 inch baking dish. Pour marinade over chicken.
Bake at 425 for 25 to 35 minutes or until juices run clear when chicken is pierced. Do not overcook.
NOTE: I make rice so that you can pour the pan juices from the baked chicken over the rice; trust me it's so yummy you'd wish you had more juice.