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COLD LEMON-LIME CHICKEN

3 to 4 lb. chicken breasts
(boneless), skinned
1 tsp. salt
1/4 tsp. pepper
1/4 c. margarine (1/2 stick)
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/2 tsp. tarragon
1/2 tsp. savory

Preheat oven to 375 degrees. Rub chicken with salt and pepper.
In large shallow pan, place chicken in single layer; set aside.
In small skillet, melt butter. Stir in 1 tablespoon lime and
lemon juice, tarragon and savory. Brush over chicken. Bake 45
minutes, brushing occasionally with pan juices. Remove from
oven. Drizzle over remaining lime and lemon juices. As
chicken cools, baste with pan juices. Makes 4 servings.

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