BALSAMIC CHICKEN CUTLETS
4 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate
1 teaspoon grated orange peel
1/2 teaspoon tarragon
Dash 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. Yield: 4 servings.