Herb Roasted Chicken Breasts

Thanks to my friend Jen for this super-easy recipe.  It was delicious!  I think the marinade would also be good on steaks or pork tenderloin!

I roasted this for about 40 minutes, but think it would have been even tastier with just 30-35 minutes in the oven.  I always forget that meat continues to cook AFTER it comes out of the oven.

1/2 cup shallots, minced (didn't have any, so I omitted)
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup whole grain mustard
1 cup fresh parsley (I used dried)
1 tsp crushed red pepper (didn't add, and it was spicy enough with just the whole grain mustard)
6 boneless chicken breasts
salt and pepper

Combine the ingredients. Put chicken in shallow pan. Pour marinade over it, turn over.  (I used a zip loc bag.)  

Marinate, covered in fridge for 1 hour, turn occasionally.

Drain.

Place chicken in roasting pan. Cook on 450 for 45 minutes