| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless chicken breast halves |
| 3 |
tb |
Dijon mustard |
| 5 |
tb |
Chopped tarragon OR |
| 3 |
tb |
Dried tarragon |
| 5 |
|
Juice of limes OR |
| 3 |
lg |
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
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