Grilled Chicken Breasts In Raspberry Vinegar Marinade

This recipe was adopted from the recipezaar account. after making this myself, i found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. use in the last few minutes of broiling or grilling as the jam will burn.

Steps

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 occasionally.

Remove chicken from marinade , reserving marinade.

Arrange in one layer in greased 9x13-inch pan.

Pierce skin in several places with sharp knife.

Cover with foil.

Bake at 350f 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.

After main cooking time , uncover chicken and baste with marinade every 5 minutes until chicken is cooked through , approx 15-20 minutes.

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.

Serving suggestions: bed of rice or baby spinach.

Side of green salad with raspberry vinaigrett.

Ingredients

chicken breast halves, raspberry vinegar, chicken stock, olive oil, lemon juice, fresh lemon rind, shallots, dried tarragon leaves, black pepper