Combine in a medium bowl and whisk together:

¼ cup Dijon mustard

¼ cup balsamic vinegar

¼ cup fresh lemon juice

4 large cloves garlic, minced

1 T. minced fresh rosemary

½ tsp. pepper

¼-½ cup olive oil

Wash and pat dry:

4 chicken breasts, skinned and  boned

Place chicken and marinade in a ziplock bag and marinade at room temperature for 2 hours or in refrigerator 4-6 hours or overnight.

Grill chicken for 5-6 minutes per side or until it springs to the touch.

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