| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Low fat, Salads, Poultry | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 2 | ts | Dried tarragon leaves — |
| Crushed | ||
| 1/4 | ts | Cracked black pepper |
| 3 | tb | Tarragon vinegar |
| 1 | tb | Sugar |
| 1/3 | c | Water |
| 8 | ts | Olive oil |
| 2 | Whole chicken breasts — | |
| Skinned, boned, and | ||
| Fat removed | ||
| 1/2 | lb | Fresh mushrooms — halved |
| 2 | c | Broccoli flowerettes |
| 5 | c | Boston lettuce |
| 8 | oz | Fat-free Muenster Cheese — |
| H.C., cubed | ||
| 1/2 | c | Red onion rings |
INSTRUCTIONS
Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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