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Tarragon Chicken Recipe
boneless skinless chicken breasts -- (4 to 6)
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.
2. Place each chicken breast between 2 sheets of plastic wrap.
3. Pound (flatten) to a uniform thickness (about 1/2").
4. Combine the remaining ingredients in a large bowl & mix well.
5. Add the chicken.
6. Toss to coat.
8. Refrigerate for at least 2 hours.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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