| 1 1/2 lb Boneless skinless chicken breasts |
3 oz |
$2.99 per pound
|
$0.56 |
| 1 c. Extra virgin olive oil or possibly canola oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1/2 c. Cider vinegar |
1 tablespoon |
$4.29 per quart
|
$0.07 |
| 1 Tbsp. Chopped fresh parsley |
3/8 teaspoon |
$1.09 per cup
|
$0.01 |
| 1/2 tsp Dry tarragon |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp Black pepper, freshly grnd |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 c. Mayonnaise |
2 tablespoons |
$4.19 per 15 ounces
|
$0.29 |
| 1 Tbsp. Stone-grnd mustard |
3/8 teaspoon |
$2.69 per 8 ounces
|
$0.02 |
| 1 tsp Dry mustard |
1/8 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 tsp Liquid removed capers |
1/8 teaspoon |
$5.49 per 4 fluid ounces
|
$0.03 |
| 1/4 tsp Black pepper, freshly grnd |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x Scallion chopped |
1/8 scallion |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.39 |
| Total Recipe |
$11.10 |
Suggestions?