4    Chicken breasts halves
1/2 c  Raspberry or wine vinegar
1/4 c  Chicken stock
2 tb Olive oil
1 tb Lemon juice
1 ts Grated lemon peel
1    Shallot, finely chopped
1/2 ts Dried tarragon leaves
Black pepper

Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in
one layer in large, shallow eable dish, with thicker parts toward
outer edges. Pierce skin in several places with sharp knife. Cover with
waxed papper. Microwave at high 4 minutes per pound. Turn over and
rearrange part-way through cooking. Transfer immediately to preheated
grill, skin side up, over low heat. Turn often for even grilling. Cook
until tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.