Grilled Chicken Breasts In Raspberry Vinegar Marinade

• 4 chicken breast halves
• 1 cup raspberry vinegar or 1/2 cup wine vinegar
• 1/2 cup chicken stock
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh lemon rind, grated
• 2 shallots, finely chopped
• 1/2 teaspoon dried tarragon leaves
• black pepper

1. Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
2. Combine remaining ingredients; pour evenly over chicken breasts.
3. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
4. Turn occasionally.
5. Remove chicken from marinade, reserving marinade.
6. Arrange in one layer in greased 9x13-inch pan.
7. Pierce skin in several places with sharp knife.
8. Cover with foil.
9. Bake at 350u0b0F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
10. After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
11. For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
12. Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

chicken, raspberry vinegar, chicken stock, olive oil, lemon juice, lemon rind, shallots, tarragon, black pepper

Taken from www.food.com/recipe/grilled-chicken-breasts-in-raspberry-vinegar-marinade-7977 (may not work)