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Grilled Chicken Breasts in Raspberry Vinegar Marinade

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Recipe

Grilled Chicken Breasts in Raspberry Vinegar Marinade recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
4 chicken breast halves, boneless, skinless
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½ cup raspberry vinegar
or wine vinegar
¼ cup chicken broth
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon lemon zest
grated
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1 shallots
finely chopped
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½ teaspoon tarragon leaves
dried
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black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
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118 ml raspberry vinegar
or wine vinegar
59 ml chicken broth
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3E+1 ml olive oil
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15 ml lemon juice
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5 ml lemon zest
grated
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1 each shallots
finely chopped
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2.5 ml tarragon leaves
dried
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1 x black pepper
to taste
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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 occasionally. 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 paper. 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 21241% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 86mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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