GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR M

Servings: 6
Ingredients:

4    Chicken breasts halves
1/2 c  Raspberry or wine vinegar
1/4 c  Chicken stock
2 T  Olive oil
1 T  Lemon juice
1 t  Grated lemon peel
1    Shallot, finely chopped
1/2 t  Dried tarragon leaves
Black pepper

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.

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