I've been trying to find easy different and ones that can be made "in bulk" as it seems a lot you do 10# at a time. This recipe is set up for a 10# batch.

Sauce:
Honey 1 1/3 cup
Dijon Mustard 1 cup
Lemon Juice 3/4 cup
Tarragon leaves 1 teaspoon
Worschestshire 1/2 cup

Place all ingredients together, blend until smooth. Put in fridge until your ready.

Chicken Breast: One of the reasons one end of the breast is juicy and the other is dry is because at one end it's 1' thick and the other is maybe a half inch. What happens is that the skinny end is done cooking and the fat end is only half done, well, obviously you cant eat raw chix so you keep cooking which means that the end thats already done is completely over cooked now and dry. So the best way is to pound out your chix until it's the same thickness, this only take a few minutes but will save you a lot of dry mouth when you eat!!

Heat grill to med-high, place chix on grill, brush with sauce, flipping over once brushing sauce on chicken again. Bring to 165* using a thermometer.
OR
Heat oven to 350* Put chix on a sprayed cooking sheet, brush with sauce,flipping over once brushing sauce on chicken again. Bring to 165* using a thermometer.

If you want to use all the sauce, go for it! If you want to save some, thats ok, it will keep for a long time.
This is a good simple recipe you can play with. It looks like way more work than it actually is. Give it a try and let me know.

Calories: 8oz= 221 (average)