Here’s the recipe for Dijon Tarragon Grilled Chicken:
1/4 cup Dijon mustard
1/4 cup dry white wine
1 tablespoon olive oil
1 tablespoon honey
Chicken pieces or boneless, skinless chicken breasts
Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 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, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
I’m also submitting this to the Eat Healthy: Protein Rich blogging event, hosted by Sangeeth. Check out her blog for some great recipes too!
I had some leftover ingredients from yesterday’s corn & black bean salad, as well as a package of Trader Joe’s guacamole. In my pantry I had a tub of On The Border Cheese. My random snack/dinner? A five layer dip w/chips!
1/2 cup guacamole
1/2 cup black beans
1/2 cup shredded cheese or prepared nacho cheese
1/4 cup pico de gallo salsa
In a pie plate, layer the above ingredients in order, with the sour cream on the bottom.
Enjoy with tortilla chips & a margarita!