2 teaspoons Dijon mustard
4 chicken breasts --boneless skinless
1/4 teaspoon pepper
1/3 cup butter or margarine -- melted
2 teaspoons lemon juice
2 teaspoons minced fresh tarragon -- or
1/2 teaspoon dried tarragon
1/2 teaspoon garlic salt
Instructions:
Recipe by: Taste of Home April/May 1995 Spread mustard on both sides
of chicken; sprinkle with pepper. Cover and refrigerate at least 2
hours. Combine butter, lemon juice, tarragon and garlic salt. Grill
chicken over hot coals until juices run clear, basting with butter
mixture during last 3-5 minutes.
