Yield: 6 servings
6 boneless chicken breast halves
3 tablespoons Dijon mustard
3 tablespoons dried tarragon
Juice of 5 limes or 3 large lemons
With mallet, pound chicken breasts between sheets of plastic wrap. In small bowl, combine mustard, tarragon and lime juice and mix well with fork. Brush mustard−tarragon mixture on each chicken cutlet. Grill chicken until done, about 4 minutes on each side. Do not overcook. Each serving contains about 179 calories; 90 milligrams sodium; 73 milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams protein; trace fiber; 15 percent calories from fat
