Recipe: Baked Chicken Breasts with Lemon and Mustard

BAKED CHICKEN BREASTS WITH LEMON AND MUSTARD

1 medium onion, quartered
3/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic, minced
2 tbsp dry mustard
1 1/2 tsp salt (or to taste)
1/4 tsp pepper
12 medium skinless, boneless chicken breast halves

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 degrees F for ten minutes, turn them over, and bake for another ten minutes.

Serve garnished with shredded chives, scallions, etc.

Source: Helen Nash's Lower-Fat Kosher Kitchen