Grilled Chicken Breasts in Raspberry Vinegar

8 hours Prep: 10 minutes Cook: 20 minutes

212 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	chicken breast halves, boneless and skinless
1/4	cup	chicken broth
1	tablespoon	lemon juice
1	each	shallot	finely chopped
1	x	black pepper
1/2	cup	raspberry vinegar	or wine vinegar
2	tablespoons	olive oil
1	teaspoon	lemon zest	grated
1/2	teaspoon	tarragon leaves	dried

Directions

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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Nutrition Facts

Serving Size 142g

Amount per Serving

Calories 212 41% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 86mg	4%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 27.0g	54%

Vitamin A	1%		Vitamin C	4%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Florida Key Lime Pie

I just got back from the Keys where I had Key Lime Pie. I made this recipe when I got back. It was absolutely delicious! I made it slightly lower in fat by using fat free whipped cream from an aerosol can. It was still wonderful. The amount of lime juice was just perfect. Very fast and easy.