Broiled Dijon and Lemon Chicken Breasts Combine: Grated rind and juice of 2 lemons 1 heaping tbsp. Dijon mustard 1 tbsp. olive oil 1 tbsp. cream 3/4 tsp. salt 1/2 tsp. each parsley, oregano, and basil Pour over: 4 boneless skinless chicken breasts, l/2 pound each Regrigerate in plastic Ziplock bag overnight. When ready to cook, preheat oven to broil. Line a large shallow pan with aluminum foil and place a metal rack on top. Arrange chicken pieces on rack and put on next to bottom shelf of the oven. Broil for 16-18 minutes, turning midway through the cooking time. Serve with Pico de Gallo (from Rubbed Salmon Recipe) or sour cream.