Recipe - Tarragon Chicken Breasts In Foil

6 Boned and skinned chicken
Breast halves
One fourth cup Dijon mustard
One fourth cup White wine vinegar
* see note
2 tablespoon Olive oil
1 1/3 tablespoon Fresh tarragon; minced
One fourth teaspoon Fresh ground pepper
15 small Red potatoes
Salt

*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.