1 tbsp. Dijon mustard
5 cloves garlic, minced
1 tsp. dried rosemary
1 tbsp. lemon juice
3/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil

Whisk it all together and marinate your chicken for a couple of hours. Then grill it or bake it in the marinade.

This makes enough for four skinless, boneless breasts, but you can easily double or triple it and use whatever pieces you want.