Mustard Lemon Chicken Breasts

2 Tbsp. mustard

2 Tbsp. balsamic vinegar

3 Tbsp. lemon juice

2cloves garlic, minced

1tsp. paprika

46 oz. chicken breasts halved with the skin taken off

•Preheat the Grilling Machine for 3 - 5 minutes.

•Mix first 5 ingredients.

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

•Place marinated chicken on Grilling Machine and close Lid. Let cook for 3-1/2 minutes.

•Remove and serve.

•Yield: Serves 4

Sole with Tomatoes

2 tsp. olive oil or red wine (optional)

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 white fish fillet)

•Preheat the Grilling Machine for 3 - 5 minutes.

•Sauté the onion and garlic in oil or wine for 2 minutes, stirring occa- sionally.

•Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs.

•Cover and let cook for 2-3 minutes.

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

•Serve with fresh bread or rice.

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