1/4 cup chopped fresh parsley
3 cloves garlic, peeled and halved
1 large shallot, peeled and quartered
1 teaspoon dried herbs de Provence or Italian seasoning
1/2 teaspoon fresh or dried rosemary
3 tablespoons Dijon mustard
Juice of 1 lemon
6 tablespoons olive oil
Salt and Pepper to taste
4 boneless, skinless chicken breast halves
1. In a food processor or blender, combine the parsley, garlic, shallots, dried herb blend, rosemary, mustard and lemon juice. Process until the ingredients are finely chopped. Drizzle in the olive oil and run until the mixture is fluid. Add salt and pepper to taste.
2. Wash chicken and pat dry with paper towels. Place chicken in a zip-top plastic bag and spoon marinade over the chicken. Seal the bag and refrigerate for several hours or overnight.
3. Preheat Viking rangetop grill or outdoor grill on high for 5 minutes. Place chicken on grill and decrease heat to medium. Grill the chicken for 7 minutes per side, until juices are clear and internal temperature is 170 degrees.