Grilled Chicken Breasts in Raspberry Vinegar Marinade

4 hours Prep: 10 minutes Cook: 20 minutes

141 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

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 94g

Amount per Serving

Calories 141 42% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 58mg	2%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 18.0g	36%

Vitamin A	1%		Vitamin C	3%
Calcium	1%		Iron	4%

* 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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