GRILLED CHICKEN BREAST
(printed from Southern Living)
2 tsp Dijon mustard
4 chicken breast halves, skinned
¼ tsp freshly ground black pepper
1/3 cup butter or margarine
2 tsp lemon juice
½ tsp garlic salt
1 tsp dried whole tarragon
Spread mustard on both sides of chicken, and sprinkle with pepper. Cover and refrigerate
2 to 4 hours.
Melt butter; stir in lemon juice, garlic salt and tarragon. Cook over low heat 5 minutes,
Place chicken on grill on med heat, baste with sauce. Grill approx. 45-50 min or until done,
Turning and basting every 10 minutes.
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