Recipe: Grilled Raspberry Chicken Breasts

GRILLED RASPBERRY CHICKEN BREASTS

4 each boneless skinless chicken breast
1/2 cup raspberry vinegar
1/4 cup chicken stock
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon peel, grated
1 each shallot, finely chopped
1/2 teaspoon dried tarragon
black pepper, to taste

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 and grill. 

Servings: 4

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