3 tbsp. Dijon mustard
1 1/2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. minced garlic
1/2 tsp. freshly ground pepper
4 skinless, boneless chicken breast halves

These can be grilled or broiled. Best if grilled over fine mesquite chips. Whisk together in bowl: mustard, lemon juice, Worcestershire sauce, garlic and pepper. Pound out chicken breasts and add to mustard mixture, coating both sides well. Grill or broil turning once and brushing occasionally with mustard mixture, just until firm and opaque throughout, about 4 minutes per side. The chicken should be served hot.