Title: Grilled Chicken Breasts In Raspberry Vinegar
Categories: Poultry, Main dish
Yield: 6 servings
4 Chicken breasts halves
1/4 c Chicken stock
1 tb Lemon juice
1 Shallot, finely chopped
Black pepper
1/2 c Raspberry or wine vinegar
2 tb Olive oil
1 ts Grated lemon peel
1/2 ts Dried tarragon leaves
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
occasionally. 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
paper. 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.
