Title: Grilled chicken breasts in raspberry vinegar marin
 Categories: Poultry, Main dish
      Yield: 6 Servings
 
      4 ea Chicken breasts halves
    1/2 c  Raspberry or wine vinegar
    1/4 c  Chicken stock
      2 T  Olive oil
      1 T  Lemon juice
      1 t  Grated lemon peel
      1 ea Shallot, finely chopped
    1/2 t  Dried tarragon leaves
      1 x  Black pepper
 
  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.