Yield: 1 Servings
|4 tablespoons||Balsamic vinegar|
|3 tablespoons||Orange juice concentrate|
|1 teaspoon||Grated orange rind|
|½ \N||Teapoon tarragon|
|1 dash||White pepper|
|4 ounces||Skinless; boneless chicken breasts (up to 5)|
|2 mediums||Oranges; sliced 1/2 inch thick|
|2 tablespoons||Orange juice|
Combine first five ingredients. Place chicken in non-metal pan or bowl along with marinade. Cover and refrigerate for three to 12 hours, turning chicken frequently. Grill on outdoor grill or under broiler for five minutes. Turn chicken over and grill for an additional five to seven minutes or until chicken is no longer pink inside. Place oranges on grill.
Brush with orange juice and grill one minute or until seared. Serve chicken topped with orange slices.
Posted to JEWISH-FOOD digest V97 #326 by BNLImp <BNLImp@...> on Dec 16, 1997