- 1½ pounds boneless, skinless chicken breast tenders or 4 chicken breast halves
- 8 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, preferably Spanish
- 1½ teaspoons Dijon mustard
- ¼ cup coarsely chopped cilantro
- 4 lime wedges, for garnish (optional)
- Rinse the chicken breasts and pat dry. Combine the garlic, oil, mustard, and cilantro . Generously coat the chicken pieces.
- Preheat the grill, stovetop grill, or a heavy, seasoned skillet. Add the chicken and cook for 3 to 4 minutes per side, turning only once, when the chicken starts to curl at the edges and feels firm to the touch. Serve garnished with a lime wedge, if desired.