Recipe - Grilled Chicken Breasts In Raspberry Vinegar

4 Chicken breasts halves
One half cup Raspberry or wine vinegar
One fourth cup Chicken stock
2 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 Shallot, finely chopped
One half teaspoon Dried tarragon leaves
Black pepper

Remove excess fat from chicken breasts; place them in sealable plastic bag
or nonaluminum 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 partway 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini