Grilled Chicken Breasts In Raspberry Vinegar

Grilled Chicken Breasts In Raspberry Vinegar

Yield: 6 Servings

4 chicken breasts halves

1/4 c  chicken stock

1 T  lemon juice

1 shallot,finely chopped

1 black pepper

1/2 c  raspberry (or wine vinegar)

2 T  olive oil

1 t  lemon peel,Grated

1/2 t  tarragon leaves,Dried

Remove excess fat from chicken breasts; place them in sealable

plastic bag or non-aluminum bowl. Combine remaining ingredients;

pour evenly over chicken breasts. Seal bag or cover bowl; marinate in

refrigerator 4 hours or overnight. Turn occaisionally. Remove

chicken from marinade. Arrange in one layer in large, shallow

microwaveable dish, with thicker parts toward outer edges. Pierce

skin in several places with sharp knife. Cover with waxed papper.

Microwave at high 4 minutes per pound. Turn over and rearrange

part-way through cooking. Transfer immediately to preheated grill,

skin side up, over low heat. Turn often for even grilling. Cook until

tender and juices run clear when chicken is pierced with fork, 10 to

20 minutes.