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Tarragon Chicken


From the George Foreman grilling booklet, this one is quick, easy and delicious! I find that the chicken takes about 4 to 5 minutes to cook, but you'll need to get the "feel" of your own GF grill and cook accordingly. You don't want to overcook it, or it will taste dried out.


  • 4 to 6 boneless skinless chicken breasts
  • 1/2 cup olive oil
  • 1 teaspoon dried tarragon
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Remove all traces of fat from the chicken. Place each chicken breast between 2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2 inch).
  2. Combine the remaining ingredients in a large bowl and mix well. Add the chicken and toss to coat.
  3. Cover and refrigerate for at least 2 hours.
  4. Grill.

Posted by bettyboop at Recipe Goldmine 1/3/2002 8:53 am.


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