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KC: Grilled Chicken Breasts in Raspberry Vinegar Marinade - meat

Posted by : Barbara Leass

   4                   Chicken breasts halves
   1/4  cup            Chicken stock
   1    Tbsp           Lemon juice
   1                   Shallot -- finely chopped
                       Black pepper
   1/2  cup            Raspberry or wine vinegar
   2    Tbsp           Olive oil
   1    tsp            Grated lemon peel
   1/2  tsp            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 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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Per serving: 45 Calories; 5g Fat (90% calories from fat); 0g Protein; 1g
Carbohydrate; 0mg Cholesterol; 33mg Sodium

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