Recipe: Tarragon Chicken (George Foreman grill)

Tarragon Chicken (George Foreman grill)
rec.food.recipes/Wraith/2003

boneless skinless chicken breasts -- (4 to 6)
1/2 cup olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon black pepper

Remove all traces of fat from the chicken. Place each chicken breast between 2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2-inch).

Combine the remaining ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.

Grill.