Grilled Curried Chicken
|Classic dijon vinaigrette dressing||8 Ounce (1 Cup)|
|Ground unsalted peanuts||1⁄2 Cup (8 tbs)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Tarragon leaves||1⁄2 Teaspoon|
|Chicken breasts||2 , split and skinned|
In large shallow baking dish, thoroughly blend all ingredients except chicken.
Add chicken and turn to coat.
Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.
Remove chicken, reserving marinade.
Grill or broil chicken, turning and basting frequently with reserved marinade, until done.
If chicken browns too quickly, loosely cover with aluminum foil.