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Balsamic Chicken Breasts

4 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate
1 teaspoon grated orange peel
1/2 teaspoon tarragon
Dash of ground black pepper
4 skinless boneless chicken breasts

In medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken frequently.

Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside. Garnish with grilled orange slices, if desired.

Yields 4 servings.

Per Serving: 263 Calories; 3g Fat (10.6% calories from fat); 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 154mg Sodium

Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit