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| 4 Esslöffel | balsamic vinegar |
| 3 Esslöffel | Orange juice concentrate |
| 1 Teelöffel | orange rind grated |
| 1/2 Teelöffel | Tarragon |
| 1 Prise | white pepper |
| 4 x ca. 30 g | Skinless; boneless chicken breasts, (up to 5) |
| 2 mittel | Oranges; sliced 1/2 inch thick |
| 2 Esslöffel | orange juice |
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If you and your honey want to pucker-up this Valentine's Day, try Thrive's Orange Balsamic Chicken. The bittersweet taste of this dish is sure to put you in the mood for love.
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.
Makes four servings.
Per serving: Calories: 183 Fat: 3 grams Saturated Fat: less than one gram Cholesterol: 69 milligrams Sodium: 63 milligrams
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