chili sauce (to taste)
2 tablespoons Dijon style mustard
1 tablespoon dried basil
1 tablespoon fresh parsley, minced
Combine lemon juice, chili sauce, mustard, basil and parsley. Mix.
Pour over chicken pieces in a shallow baking dish.
Let sit in the refrigerator for at least 2 hours.
Drain chicken and discard marinade.
Cook over medium heat until done, about 25-30 minutes
Serve with a fresh salad or crunchy veggies.
EnjoyKB and Whitesnake