Ingredients

4 boneless, skinless Chicken Breast halves

2 tsp of curry powder

2 cloves chopped garlic

1tbsp sugar or 1 packet of splenda

3 chopped scallions

1/3 c Dijon mustard

1/3 c grainy or brown mustard

4-6 tbsp red wine vinegar

2 tbsp freshly chopped tarragon (optional)

Instructions

Mix together all ingredients in a food processor or stand mixer except the chicken and scallions. The mixture should be the thickness of tomato sauce.. not too runny, but not too thick. Chop scallions and stir into marinade. Place marinade in a gallon size zip lock bag. Add chicken, seal bag and coat chicken. Put in refrigerator for 30 minutes to an hour. (Marinade lasts up to 3 days)
Preheat oven to 400. Place chicken and marinade in an oven safe casserole dish, cover with foil and bake for 30 to 45 min. Uncover the chicken the last 15 min of baking.

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