| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
|
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 |
|
Shallot, finely chopped |
| 1/2 |
t |
Dried tarragon leaves |
|
|
Black pepper |
| 20 |
|
nutes. |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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