---------- Recipe via Meal-Master (tm) v8.01
       Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
  Categories: Poultry, Marinade
       Yield: 6 servings
       4 ea Chicken breasts halves            1/2 c  Raspberry or wine vinegar
     1/4 c  Chicken stock                       2 tb Olive oil
       1 tb Lemon juice                         1 ts Grated lemon peel
       1 ea Shallot, finely chopped           1/2 ts 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.