Chef Katie’s Marinated Chicken

| 06/15/2010|
4 skinless, boneless chicken breasts
2 tbsp. Dijon mustard
3 tbsp. soy sauce
3 tbsp. Olive Tap Sorrento Lemon Olive Oil
1 tbsp. Olive Tap Hot Pepper Olive Oil
Zest of one lemon
1 bunch green onions, diced

Place all ingredients in a Ziplock bag and shake well to combine. Allow the chicken to marinate for at least 4 hours, or overnight.

Grill the chicken until cooked through. This can be done outside or inside. Mario likes to cook it outside, where he can enjoy a glass of Chiante while the chicken is grilling.

Buon appetito,
Katie & Mario

Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor