6 to 8 boneless, skinless chicken breast halves
1/3 c. olive oil, no substitutes
1/3 c. red wine vinegar
2 tsp. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 tsp. tarragon
1/4 tsp. rosemary
1 clove garlic, minced
1/2 tsp. ground black pepper

Put chicken in large plastic zip lock style bag. Combine all other ingredients and stir very well. Pour over chicken in bag and refrigerate overnight. Drain excess marinade from chicken and cook on hot grill for 5 minutes per side. Serve hot or cold.