Recipe - Grilled Chicken Fingers With Double Mustard Sauce

1 One half pound Boneless skinless chicken
breasts

TARRAGON MARINADE
1 cup
One half cup Cider vinegar
1 tablespoon Minced fresh parsley
One half teaspoon Dried tarragon
One fourth teaspoon Black pepper, freshly ground
2 Bay leaves

DOUBLE MUSTARD SAUCE
1 cup
1 tablespoon Stoneground mustard
1 teaspoon Dry mustard
1 teaspoon Drained capers
One fourth teaspoon Black pepper, freshly ground
1 Scallion; minced

Slice the chicken into fingershaped pieces One half inch by 3 to 4 inches.
For the marinade, mix together oil, vinegar, parsley, tarragon, pepper,
and bay leaves. Divide chicken between two large selfsealing plastic bags.
Add marinade and seal bags securely. Turn bags several times so that all
chicken pieces are coated with marinade. Set bags in a bowl and marinate in
refrigerator for 3 to 4 hours, turning occasionally.
While chicken is marinating, prepare sauce. Spoon mayonnaise into a small
bowl. Mix in remaining ingredients. Cover and refrigerate.
Prepare the grill and when coals are hot, drain chicken and discard
marinade. Set chicken on grill rack about 4 to 6 inches from heat source.
Remove the sauce from the refrigerator so it can warm to room temperature.
Cook chicken for 6 to 8 minutes, turning once or twice, as necessary.
Chicken will char, and juices will run clear when meat is pierced with a
fork. Do not overcook. This recipe serves 8.

Recipe Source: APPETIZERS ON THE GRILL by Barbara Grunes (c) 1992 Chicago
Review Press, Chicago, IL 156 pages $9.95 As reprinted in the
Jul/Aug, 1993 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

01201996
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 21:52:05 0500

From: LD Goss ldgoss@METRONET.COM