1. Preheat oven to 375.F. Line a roasting pan with foil. Spray the rack with vegetable cooking spray.

2. In a small bowl, whisk together the mustard, honey, lemon juice, salt, and pepper until smooth. Stir in the parsley and tarragon. Set aside 1/4 cup of the mixture.

3. Loosen the skin from each chicken breast to form a pocket. Spoon about 1 tablespoon of mustard mixture into each pocket.

4. Place chicken breast skin-side up on the prepared rack in prepared pan. Bake until the chicken in cooked through, about 35 minutes. Place on serving plates; garinsh with tarragon sprigs. Serve with reserved honey mustard mixture. (To cut fat, do not eat skin. The nutritional data in bassed on skinned chicken.)

Shortcut: Instead of placing sauce under chicken skin, brush it over skinless chicken breasts. Bake as directed in step 4, basting occasionally with remaining sauce.