Grilled Chicken

2 whole chicken breasts, split, boned and skinned
1/3 cup Dijon-style mustard
2 tbs vegetable oil
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
1/2 tsp ground white pepper

Pound chicken to 1/2-inch thickness. Combine mustard, oil, rosemary and peppers; mix well. Spread mixture evenly over both sides of chicken. Place chicken on grill over hot coals or on rack of broiler pan about 6 inches from heat. Grill or broil 6 to 8 minutes or until chicken is cooked through, turning once.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana