---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Main dish
       Yield: 6 servings
       4    Chicken breasts halves
     1/4 c  Chicken stock
       1 tb Lemon juice
       1    Shallot, finely chopped
            Black pepper
     1/2 c  Raspberry or wine vinegar
       2 tb Olive oil
       1 ts Grated lemon peel
     1/2 ts Dried tarragon leaves
   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.