Yield: 4 servings

1/2 cup raspberry vinegar
2 tablespoons vegetable oil
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
4 boneless skinless chicken breast halves ( 1 pound)
1 cup undiluted frozen raspberry juice
1 tablespoon cornstarch
Pepper to taste

In a small bowl, combine vinegar, oil and tarragon; mix well. Set aside 1/4 cup for basting; cover and refrigerate. Place chicken in a resealable plastic bag or bowl; pour remaining marinade over chicken. Seal or cover and refrigerate for 30 minutes. Lightly coat cold grill rack with nonstick cooking spray. Drain chicken, discarding marinade. Grill, uncovered 4 in. from hot coals, basting frequently with reserved marinade, for 15-18 minutes or until juices run clear. Meanwhile, whisk together juice, cornstarch, and pepper in a saucepan. Cook over medium-low heat, stirring constantly, for 5-7 minutes or until thickened and smooth. Serve with chicken.