TREEBEARD'S CHICKEN
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 teaspoons black pepper
1 1/2 teaspoons salt
1/4 cup dried basil or thyme
6 boneless, skinless chicken breasts
In food processor with knife blade attachment, combine garlic, olive and vegetable oil, lemon juice, mustard, pepper, salt and basil or thyme. Process until smooth.
Lay chicken breasts in zippered freezer bag, add marinade and seal tightly. Marinate chicken for 2 hours. Remove chicken from marinade and place in 9 x 13 baking dish. Pour marinade over chicken.
Bake at 350 degrees for 15 to 20 minutes or until juices run clear when chicken is pierced. Do not overcook.
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