| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Boneless chicken breast | |
| halves | ||
| 3 | T | Dijon mustard |
| 5 | T | Chopped tarragon |
| OR | ||
| 3 | T | Dried tarragon |
| 5 | Juice of limes | |
| OR | ||
| 3 | Lemons |
INSTRUCTIONS
With mallet, pound chicken breasts between sheets of plastic wrap. In small bowl, combine mustard, tarragon and lime juice and mix well with fork. Brush mustard-tarragon mixture on each chicken cutlet. Grill chicken until done, about 4 minutes on each side. Do not overcook. Each serving contains about 179 calories; 90 milligrams sodium; 73 milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams protein; trace fiber; 15 percent calories from fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”