2 tbsp. finely diced chilies
4 tsp. tequila
1 tbsp. corn oil
1 tbsp. fresh lime juice
2 tsp. grated lime peel
1/4 tsp. dried tarragon
1 tsp. honey
1/2 tsp. salt
2 tsp. chopped fresh parsley
Freshly ground pepper
4 (4 oz.) boneless chicken breasts

Mix first 10 ingredients in medium bowl or gallon size plastic bag. Place chicken in single layer in marinade in bowl/bag. Cover and chill overnight. Preheat oven to 450 degrees. Transfer marinade to small saucepan and reserve. Wrap each chicken breast in foil and place on cookie sheet. Bake about 15 to 20 minutes or until just springy to touch. Let stand 10 minutes at room temperature before removing foil. Bring marinade to boil, pour over chicken and serve. This is not hot because of the chilies, just flavorful.