Grilled Chicken Breasts In Raspberry Vinegar Marinade

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 chicken breast halves
• 1 cup raspberry vinegar or 1/2 cup wine vinegar
• 1/2 cup chicken stock
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh lemon rind, grated
• 2 shallots, finely chopped
• 1/2 teaspoon dried tarragon leaves
• black pepper

Recipe

• 1 remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• 2 combine remaining ingredients; pour evenly over chicken breasts.
• 3 seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• 4 turn occasionally.
• 5 remove chicken from marinade, reserving marinade.
• 6 arrange in one layer in greased 9x13-inch pan.
• 7 pierce skin in several places with sharp knife.
• 8 cover with foil.
• 9 bake at 350°f for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• 10 after main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• 11 for oamc or freezing ahead, freeze this chicken, raw, in marinade -or- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• 12 serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.