By Peter Lenkefi

4 Chicken breasts* 1 tb Tarragon
1/3 c Olive oil Salt and pepper to taste
1/4 c Lemon juice

* Cornish hens may be substituted. Butterfly in half to make sure the bird
is cooked throughout.

Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour.
Remove and eliminate excess drippings. Cook over medium heat grill. Season
with salt and pepper. Turn chicken often and baste with leftover marinade.
Serves 4.


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