Grilled Chicken Breasts In Raspberry Vinegar Marinade

1. 1

   Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.

2. 2

   Combine remaining ingredients; pour evenly over chicken breasts.

3. 3

   Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.

4. 4

   Turn occasionally.

5. 5

   Remove chicken from marinade, reserving marinade.

6. 6

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

7. 7

   Pierce skin in several places with sharp knife.

8. 8

   Cover with foil.

9. 9

   Bake at 350u00b0F 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.

10. 10

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

11. 11

    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 (keeps chicken moist while thawing).

12. 12

    Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.