1/4 cup raspberry vinegar 2 Tbsp. vegetable oil 1 Tbsp. dried tarragon Salt and pepper to taste 4 large boneless, skinless chicken breast halves Raspberry Sauce (recipe follows)
1 Measure vinegar, oil, tarragon, salt and pepper into Quick Shake Container. Shake until well blended.
2 Place chicken in bottom of Season-Serve Container; pour Quick Shake mixture over top of chicken. Close top tightly; refrigerate for 30 minutes to 1 hour, flipping container over once.
3 Grill chicken over hot coals, brushing with marinade, until chicken reaches 170 oF. discard remaining marinade after grilling.
4 While chicken is cooking, prepare Raspberry Sauce. Serve sauce with chicken and garnish with fresh red raspberries.
RASPBERRY SAUCE: Whisk together 1/4 cup orange juice and 1 Tbsp. cornstarch in medium saucepan. Stir in one 10-oz. pkg. frozen red raspberries, thawed. Cook over medium heat, stirring constantly, until bubbly. Cook and stir 2 minutes or until thickened.
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