Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette
2 T dijon mustard
2 t lightly cracked coriander seeds
6 T olive oil
4 chicken breasts
salt and pepper

4 t fresh lemon juice
3 T roughly chopped basil
Prepare a medium-hot grill fire. In a small bowl, whisk the mustard and coriander seeds. Whisk in 3 T olive oil. Season the breasts with salt and pepper and rub them with the mustard-oil mixture.

Grill the chicken until one side is nicely browned, 2-3 minutes. Turn and grill until breasts are cooked. Transfer to clean cuttine board, cover loosely with fiol, and let rest for about 5 minutes.

Meanwhile, whisk the remaining 3 T oil with lemon juice, basil, salt and pepper.

Slice the chicken on an angle and serve drizzled with the vinaigrette.
Fine Cooking No. 73 (Sept 2005)