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Recipe by: asilda
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See below ingredients and instructions of the recipe
1/4 c Dijon mustard
2 ts Dried tarragon leaves --
Crushed
1/4 ts Cracked black pepper
3 tb Tarragon vinegar
1 tb Sugar
1/3 c Water
8 ts Olive oil
2 Whole chicken breasts --
Skinned, boned, and
Fat removed
1/2 lb Fresh mushrooms -- halved
2 c Broccoli flowerettes
5 c Boston lettuce
8 oz Fat-free Muenster Cheese --
H.C., cubed
1/2 c Red onion rings
Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine
mushrooms, broccoli and marinade *** (see my note) with torn greens
and cheese in serving bowl; toss lightly. Arrange lettuce mixture on
large platter; top with chicken and onion rings. 8 servings, each 170
calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343
mg sodium.
Recipe By :
From: Date:
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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