Try this Tarragon Chicken Breasts in Foil recipe, or contribute your own.
Suggest a better description*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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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 581 | ||
Calories from Fat: 84 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 128.2mg | 39 % | |
Sodium 387.8mg | 13 % | |
Potassium 2227.9mg | 59 % | |
Total Carbohydrate 75.4g | 22 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 65.4g | ||
Protein 47.6g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 581
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