4 broiler-fryer chicken breast quarters
6 tablespoons olive oil, divided
4 tablespoons wine vinegar, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon dry mustard
1 clove garlic
peel of 1 lemon
1 tablespoon chopped chives

In container of food processor (or blender), place 1 tablespoon of the olive oil, 1 tablespoon of the wine vinegar, 1/4 teaspoon each of the salt, pepper, and mustard; process 15 seconds. While processor is still running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons wine vinegar, remaining 3 tablespoons olive oil, garlic and lemon peel. Finally add chives and process about 15 seconds more. Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight). Place chicken on prepared grill, skin side up, about 8-inches from heat. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted in chicken with ease. Makes 4 Servings.