6 skinless chicken breast halves
1 tsp. baking powder
6 tbsp. white wine Worcestershire sauce
3/4 tsp. tarragon
1 tsp. New Orleans style seasoning for poultry
3 tbsp. lemon juice
3 tbsp. honey
1/4 c. lite soy sauce
1/4 c. water
1/2 tsp. garlic powder
1 tbsp. cornstarch

Pierce chicken breast with fork, place in pan. Combine the remaining ingredients in a pint jar, shaking to mix. Pour marinade over chicken. Marinate for 4 hours in the refrigerator. Reserve the marinade to baste the chicken while cooking. Place chicken on grill, with bone side down. When inside is well browned, turn and brown the other side, brushing with the marinade.

Serves 4 to 6.