Mustard Lemon Chicken Breasts

2 Tbsp. mustard

2 Tbsp. balsamic vinegar

3 Tbsp. lemon juice

2cloves garlic, minced

1tsp. paprika

46-oz. boneless and skinless chicken breast halves

•Mix first 5 ingredients.

•Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.

•Preheat the Grill on High for 5 - 10 minutes.

•Place marinated chicken on Grill and close Lid. Let cook on Medium for 9 -15 minutes or until the meat is no longer pink and the juices run clear.

•Remove and serve.

•Yield: Serves 4

Sole with Tomatoes

2 tsp. olive oil

2 small onions, diced

2 cloves garlic, minced

2 small tomatoes, chopped

2 Tbsp. fresh basil or 1/2 tsp. dried, chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. ground pepper

1 Tbsp. lemon juice

1 lb. fillet of sole (or any whitefish fillet)

•Marinate the onion and garlic in oil for 10 minutes, stirring occasionally.

•Preheat the Grill on High for 5 - 10 minutes.

•Add the onion, garlic and tomato, half of the herbs and a few grinds of pep- per to the Grill. Lay the fish on top, add the lemon juice and remaining herbs.

•Cover and let cook on Medium for 5-7 minutes or until done.

•Lift the fish and the vegetables onto a plate. If any juices have dripped into the Drip Tray, heat to boiling in a saucepan and use as a sauce to pour on top of the fillet.

•Serve with fresh bread or rice.

•Yield: Serves 3 - 4

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