1/4 c. raspberry vinegar
2 tbsp. cooking oil
1 tsp. dried tarragon
Salt and pepper
1 c. frozen raspberry juice
1 tbsp. cornstarch
Fresh raspberries

Mix vinegar, oil and tarragon in bowl. Salt and pepper 4 skinless chicken breasts. Pour vinegar mixture over chicken; cover and marinate at least 4 hours. Place on lightly greased grill and brush with marinade to keep moist. Whisk together undiluted frozen raspberry juice and cornstarch.

Cook over low heat until thick and smooth. When chicken is cooked, make pool of sauce in dish and place chicken on top. Sprinkle fresh raspberries around chicken.

HINTS: This is a very easy tasty dish. You do not need the sauce if you are not a sauce person.

This is easy to take camping; just make marinade at home and put in a Ziploc bag with the chicken. I would leave the sauce and raspberries at home. This is a good dish if you're watching cholesterol intake.