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Mesquite Grilled Chicken Breasts With Fresh Herbs


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4 to 6 boneless, skinless chicken breasts, pounded to 1°2-inch thickness

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon paprika

1 tablespoon finely chopped chives

1 tablespoon finely chopped Italian parsley

1 tablespoon finely chopped tarragon

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