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