BEST LEMON CHICKEN

MAKES 4 SERVINGS
4 BONELESS-SKINLESS CHICKEN BREAST,FROZEN
1/3 CUP FRESH LEMON JUICE, 1/4 CUP OLIVE OIL, 2 TABLESPOON FINELY CHOPPED RED PEPPER(OPTIONAL), 1 TABLESPOON DIJON MUSTARD, 2 LARGE GARLIC CLOVES:FINELY CHOPPED, 1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER.

PLACE CHICKEN IN SHALLOW DISH IN SINGLE LAYER.
WASH HANDS.
COMBINE LEMON JUICE, OIL RED PEPPER(OPTIONAL),MUSTARD, GARLIC, SALT, PEPPER, RESERVE1/4 CUP, POUR REMAINING MARINADE OVER CHICKEN. COVER AND
REFRIGERATE 20 MINUTES.
PREHEAT GRILL TO MEDIUM OR PREHEAT BROILER. PLACE CHICKEN ON GRILL OR RACK OF BROILER PAN:BASTE WITH REMAINING MARINADE. GRILL (OR BROIL 4 INCHES FROM HEAT SOURCE) 5 MINUTES. BASTE CHICKEN:GRILL 3 MINUTES OR UNTIL GOLDEN. TURN CHICKEN, BASTE. GRILL ANOTHER 6 TO 8 MINUTES OR UNTIL JUICES RUN CLEAR WHEN THICKEST PART OF CHICKEN IS PIERCED AND TEMPERATURE OF INSIDE CHICKEN REACHES 170^F ON A THERMOMETER.
(REFRIDERATE LEAFTOVERS)