BALSAMIC CHICKEN BREASTS
4 T. balsamic vinegar
3 T. orange juice concentrate
1 tsp. grated orange peel
1/2 tsp. tarragon
Dash of ground black pepper
4 skinless boneless chicken breasts
In medium bowl, combine first 5 ingredients; mix well. Add
chicken breasts, coating well with mixture, cover, and refrigerate
for 3 to 12 hours, turning chicken frequently.
Grill on outdoor grill or under broiler for 5 minutes. Turn chicken
over and grill an additional 5 to 7 minutes or until chicken is no
longer pink inside. Garnish with grilled orange slices, if desired.
Yields 4 servings.
Per Serving: 263 Calories; 3g Fat (10.6% calories from fat);
55g Protein; 1g Carbohydrate; trace Dietary Fiber; 137mg
Cholesterol; 154mg Sodium
Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit