4 medium skinless, boneless chicken breast halves
1/2 cup dry white wine or chicken broth
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/3 cup raisins
boiling water
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 teaspoon finely shredded lemon peel
shredded lettuce
finely shredded lemon peel
Flatten chicken slightly with your hand. Place in a 2 quart rectangular baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper. Bake chicken, uncovered, in a 350F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid. Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain. In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally. To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.
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