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Ingredientes
- 4 x Chicken breasts halves
- 1/2 c. Raspberry or possibly wine vinegar
- 1/4 c. Chicken stock
- 2 tsp Extra virgin olive oil
- 1 tsp Lemon juice
- 1 tsp Grated lemon peel
- 1 x Shallot, finely minced
- 1/2 tsp Dry tarragon leaves
- 1 x Black pepper
Direcciones
- Remove excess fat from chicken breasts; place them in sealable plastic bag or possibly non-aluminum bowl. Combine remaining ingredients; pour proportionately over chicken breasts. Seal bag or possibly cover bowl; marinate in refrigerator 4 hrs or possibly 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 min per lb.. 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 till tender and juices run clear when chicken is pierced with fork, 10 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 91 | 51% |
| Total Fat 10.16g | 13% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 74mg | 3% |
| Potassium 230mg | 7% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.47g | 0% |
| Protein 19.59g | 31% |
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