4 chicken breasts, boned and skinned
2 Tbsp. Fresh lemon juice
4 Tbsp. Truffeled Herb de Provence Mustard
½ cup Olive Cart Sun-Dried Tomato Olive Tapenade
6 ounces Fromage Blanc or other soft white cheese
Preheat the oven to 375 degrees.
Place the chicken breasts in a shallow baking dish or pan. Mix together the Truffeled Herb de Provence Mustard and lemon juice. Spread over the chicken and marinade for 30 minutes. Mix the Olive Tap Sun-Dried Tomato Olive Tapenade and Fromage Blanc and set aside. Bake the chicken for 20 to 25 minutes or until done. Spoon the Olive Tap Sun-Dried Tomato mixture onto the chicken the last few minutes of cooking.
