Tarragon chicken breasts in foil

6 Servings

Ingredients

Quantity Ingredient
6 Boned and skinned chicken
Breast halves
¼ cup Dijon mustard
¼ cup White wine vinegar * see note
2 tablespoons Olive oil
1⅓ tablespoon Fresh tarragon; minced
¼ teaspoon Fresh ground pepper
15 smalls Red potatoes
Salt

Directions

*If available use tarragon vinegar 1. Rinse chicken and pat dry. 2. Combine mustard, vinegar, oil, tarragon and pepper in a freezer bag. A chicken and seal. Refrigerate 1 hour or over night, turning occasionally. 3. Remove chicken from bag and drain, reserving marinade. Arrange chicken in center of an 18 by 30 inch piece of foil; pile potatos over chicken.

Spoon reserved marinade over potatos. Bring edges of foil up and crimp to seal. 4. Set bundle in center of cooking grate. Place lid on grill. Cook unitl potatos are soft and chicken is no longer pink.

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