This is a quick and easy favorite for grilling when weather permits or for pan-broiling when it doesn’t. I like to serve it in a summer, when my tarragon is abundant. I serve it with mashed or grilled squash with minced hot green chiles and a fresh tomato and basil salad.

Yield: 4 servings

¼ cup good-quality olive oil, preferably Spanish

3 Tablespoons freshly squeezed lemon juice

1 fresh red or green jalapeno, minced

1 Tablespoon Dijon mustard

2 Tablespoons minced fresh tarragon, or 2 teaspoons dried tarragon

4 boneless, skinless chicken breast halves, well trimmed.

  1. Whisk together all ingredients except chicken in a small bowl. Place chicken breasts on a plate and pour marinade over them, turning to coat. Marinate 30 minutes.
  1. Preheat grill to medium-high or 400F (205C). Place rack 4 inches above heat. Remove chicken from marinade and place on rack; grill about 5 minutes on first side. Turn and grill another 5 minutes or until chicken is no longer pink and centers register 185F (85C).CH

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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