Chicken with basil, mustard, tomatoes and lemon

A tender way to make chicken. I used sweet Italian basil I planted a few months back. It is growing happily under the sun and the bleu skies of San Miguel de Allende. Image

This dish is for four halves of chicken breasts (no bones, no skin). 

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1- In a deep oven pan, mix two tablespoons of Dijon mustard, a tablespoon of olive oil, four garlic cloves crushed, a pinch of salt, a teaspoon of cumin, some freshly grated black pepper and a bunch of fresh basil.
Tip: For the basil, in order to keep its flavour, softly roll the leaves and cut them with scissors.
2- Cut the chicken breasts in cubes and mix with the mustard sauce. Make sure they are well coated.
3- Cut in thin slices: four Italian style tomatoes and one yellow lemon. Place the slices under and on top of the chicken.
4- Cook in a 180º C. oven for about one hour, or until the chicken is tender. Mix a little bit midway through cooking to make sure the chicken remains moist. I like to cover it with aluminum foil the last 20 minutes to keep the sauce from evaporating.

I served it with plain pasta and a green salad of arugula and avocado.

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