By Donnie Hanson
My favorite recipes are the ones that are simple, tasty, and healthy. This recipe came from a health insurance company cookbook on healthy eating about ten years ago. It’s always popular with my family and friends, the true test of a recipe. You can substitute the protein if you like. I often make it with lean pork chops, which are even better the second day, and have doubled the recipe to make it with pork tenderloin. Enjoy!
Tarragon-Dijon Chicken
- 1/2 cup Lea and Perrin’s Marinade for Chicken
- One 6oz can pineapple juice
- I tbsp. dijon mustard
- I tsp. dried tarragon
- 4 boneless and skinned chicken breasts
Directions: Preheat oven to 350 degrees. Mix other ingredients and pour over chicken. Bake covered at 350 degrees one hour.