Pat's Lemon Chicken for 2

4 thin-sliced, boneless, skinless chicken breasts

Marinade:
1/3 cup lemon juice
2  Tablespoons Dijon-style mustard
2  Tablespoons Soy Sauce    (I use reduced sodium)
1/8 Teaspoon cayenne pepper  (I use more, we like it
spicy!)

(I put the marinade ingredients into a jar and shake them up before I
pour it over the chicken.)

Marinate chicken at least 1 hour in fridge in Pyrex pie plate, covered
tightly with plastic wrap.  MICRO: 15-20 minutes on HIGH.  Rotate 1/2
turn after 10 minutes.  GAS GRILL: Preheat on HIGH.  BBQ 5 minutes on
each side until browned.  Serve with baked potatoes or rice and a
veggie.  (If you have any leftovers, shred the chicken in a green
salad the next day.  Bon Appetit, mes amis!