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Ingredients
- 1/3 cup chopped fresh tarragon
- 1/4 cup Dijon mustard
- 1/4 cup white wine
- 1 Tbsp olive oil
- 1 Tbsp honey
- 4 lbs boneless skinless chicken breasts
Directions
- Combine tarragon, mustard, wine, oil, and honey in processor. Process until smooth.
- Place chicken breasts in 15x10x12 inch glass baking dish. Sprinkle with salt and pepper.
- Pour tarragon-mustard mixture over chicken and toss to coat. Let stand at room temperature for 1 hour or refrigerate 2 to 4 hours, turning occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, about 30 minutes, turning every 5 minutes and basting with marinade. Grill without basting until chicken is cooked through, about 7 minutes longer.
- Serve chicken hot, warm, or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 200 | |
| Calories from Fat 35 | 18% |
| Total Fat 3.91g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 86mg | 29% |
| Sodium 185mg | 8% |
| Potassium 432mg | 12% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.28g | 2% |
| Protein 34.66g | 55% |
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