|¼ cup D||ijon mustard|
|½ tbsp||mustard seed|
|½ tbsp||canola oil|
Chop the mustard seeds, salt, pepper and tarragon, using the bamix® with the processor. Rub the chicken breast with the mustard and then sprinkle the spice mixture over it. Cover and let it marinate in the refrigerator for about 1-3 hours.
Prepare the grill for indirect heat. Grill for about 25 minutes until the meat is golden brown and has reached a core temperature of 165 degrees. Slice and serve for a healthy and easy dinner for two after a long work day.