This simple, low fat recipe from Eating Well magazine has become one of our summer favorites.  The combination of three mustards makes the chicken juicy and flavorful.

Ingredients:

1/4 cup Dijon mustard
1/4 cup coarse-grain (stone-ground) mustard
1/4 cup German mustard
1/4 cup white vinegar
1/3 cup apple juice
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 shallot, peeled and thinly sliced
1 clove garlic, minced
freshly ground black pepper
4 boneless, skinless chicken breasts

Directions:

In a shallow nonaluminum dish, combine all ingredients except chicken.  Add chicken and turn to coat.  Cover and marinate for two to four hours in refrigerator, turning occasionally.  Remove chicken from marinade, discard marinade, and cook chicken on a lightly oiled grill over a prepared charcoal fire for about 3 to 4 minutes per side or until done.

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