Chilled Chicken With Tarragon Mayonnaise
|Chicken breast halves||4 , skinned and boned|
|Commercial italian salad dressing||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||2 Tablespoon|
|Dried whole tarragon||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Minced onion||1 Tablespoon|
|Lime juice||1 Tablespoon|
Place chicken between 2 sheets of wax paper; flatten to 1/2 inch thickness using a meat mallet or rolling pin.
Combine salad dressing, vinegar, 1/2 teaspoon tarragon, and garlic in a jar; cover tightly, and shake vigorously.
Pour over chicken in a shallow dish; cover and refrigerate 6 hours.
Remove chicken from marinade; bring marinade to a boil.
Place chicken on lightly greased rack of a broiler pan.
Broil 6 inches from heat source 4 minutes on each side or until done, basting occasionally with marinade.
Let chicken cool slightly; cover and chill thoroughly.
Combine mayonnaise, parsley, onion, lime juice, and 1/2 teaspoon tarragon, stirring well.
Arrange chilled chicken on platter; garnish with lime slices, and serve with mayonnaise mixture.