I got this recipe from Southern Food About. com the only thing I changed was from Chicken Breasts to Chicken cutlets for a better portion size.
6 boneless skinless Chicken cutlets
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
2 tablespoons spicy mustard
Juice of 1 lemon
Dash salt
Dash ground black pepper
Preparation:
Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours.
Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through.
Serve with Brown Rice
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