Tender grilled chicken, marinated in the Seal-a-Meal Minute Marinating Canister, is a perfect foundation for any meal!
3 lbs. boneless, skinless, chicken breast halves (about 8 pieces)
1 cup Tarragon Mustard Marinade, divided
1 Tbsp. lowfat margarine
1/2 cup dry white wine
Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the Seal-a-Meal Minute Marinating Canister, cover with 1/2 cup marinade and vacuum seal. Marinate for 20 minutes. Remove the chicken from the canister and discard the marinade.
Lightly wipe the grill rack with cooking oil. Place the chicken breasts on the grill and cook over medium-high heat until well browned, about 6 to 8 minutes. Turn the chicken and cook until the meat is no longer pink and the internal temperature reaches 170° F on instant read thermometer. When the chicken is pierced with a fork, the juices should run clear.
While the chicken is grilling, melt the margarine in a medium sauté pan over medium heat. Add the remaining marinade and wine and bring to a boil. Cook the sauce at a high simmer, stirring constantly until slightly thickened. Reduce the heat to low and simmer another 4 minutes. To serve, place 4 grilled chicken pieces on a platter and ladle the sauce over each. Serve immediately. Makes 4 servings.
Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum seal, and freeze. Use later in Grilled Chicken Salad with Walnuts & Asian Pears.