MARINADE FOR CHICKEN
¼ cup Dijon mustard
½ cup olive oil
2 tablespoon cup lemon juice
1 ½ teaspoon Worcestershire sauce
1 tablespoon dried basil
1 teaspoon dried parsley flakes
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon minced garlic
Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Recipe by Elize de Kock