Baked Mustard Lime Chicken

1 pound skinless boneless chicken breast 
2 T. fresh lime juice
2/3 C. chicken broth
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon celtic sea salt
½ teaspoon ground black pepper

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor

Pulse until ingredients are well combined
    
Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
    
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
    
Bake at 350°F for 25-30 minutes uncovered, or until a instant read thermometer reads 165°F
    
Serve with cooked sauce spooned over chicken

**Note: We found the marinade at times a little too strong with the lime (used fresh limes).  May make a difference to use bottled lime juice instead of fresh limes.  Original recipe called for 1/2 C. lime juice.  Using 1/4 C. fresh lime juice and 1/4 C. chicken broth it was still a little too strong.  Recipe has been updated to reflect the portions we want to try again next time with.