Category : Chicken

Yield: 6 Servings

Ingredients (Help):
4 ea Chicken breasts halves
1/2 c Raspberry or wine vinegar
1/4 c Chicken stock
2 tb Olive oil
1 tb Lemon juice
1 ts Grated lemon peel
1 ea Shallot, finely chopped
1/2 ts Dried tarragon leaves
1 x 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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