Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Raspberry
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SPICY RASPBERRY GLAZE***
1/2 Pound raspberry jelly or jam
2 Ounces chicken broth
1/2 Teaspoon cayenne pepper
2 Ounces maple-raspberry vinaigrette dressing (see
-- below)
***RASPBERRY CHICKEN***
4 8 Oz boneless skinless chick en breast
-- halves
1/2 Cup maple-raspberry vinaigrette (see below)
4 Teaspoons pine nuts -- toasted
1 Cup spicy raspberry glaze (see below)
***MAPLE RASPBERRY VINAIGRETTE***
1/2 Cup raspberry vinegar (see below)
1/2 Cup olive oil
1/2 Cup vegetable oil
1/2 Cup maple syrup
2 Tablespoons dijon mustard
2 Tablespoons dried tarragon leaves (or 4 tablespoons
-- fresh)
1 Dash salt to taste
***RASPBERRY VINEGAR***
1 Cup white vinegar
1 Cup red vinegar
1/2 Cup fresh or frozen raspberries
Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat,
simmer 15 minutes. Cool mixture and hold for use.
Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over
chicken breasts and marinate for 2 hours.
Grill chicken breasts. After turning once, brush each breast with 1 ounce of
the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on
plate and brush each breast with an additional 1 ounce of Spicy Glaze. Top
with 1 teaspoon of toasted pine nuts per serving.
Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl.
Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let
sit 48 hours. Strain the vinegar and store at room temperature.
