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.