Cedar Plank Chicken

4 halves chicken breast -- boneless skinless
4 individual cedar planks

Marinade:
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon freshly ground black pepper
Olive oil

Preparation:
Soak the cedar planks in water for several hours. Prepare the marinade, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, after 4 minutes. Prepare the planks by removing them from the water and wiping olive oil on the "smooth" side of the plank. After both sides of the chicken have been grilled, place chicken on the cedar planks (oiled side up) and grill, covered, until the planks are smoking and the chicken juices run clear. The cedar will add a wonderful savoury flavour to the chicken.