Grilled Chicken Raspberry Vinegar Marinade

Grilled Chicken Raspberry Vinegar Marinade
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  1. 4 chicken vreast halves
  2. 1 cup Walden Raspberry Dressing
  3. 1/2 cup chicken stock
  4. 2 Tbsp lemon juice
  5. 1 Tsp fresh grated lemon rind
  6. 2 shallots, finely chopped
  7. 1/2 Tsp dried tarragon leaves
  8. Black Pepper
  1. Remove excess fat from chicken breasts; Place them in sealable plastic bag or non-aluminum bowl.
  2. Combined 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 350 degrees for 30-40 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 min.
  10. After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes
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