|½ pounds||Raspberry jelly or jam|
|2 ounces||Chicken broth|
|½ teaspoon||Cayenne pepper|
|2 ounces||Maple-raspberry vinaigrette dressing (see below)|
|4||8 ounce boneless skinless chicken breast halves|
|½ cup||Maple-raspberry vinaigrette (see below)|
|4 teaspoons||Pine nuts, toasted|
|1 cup||Spicy raspberry glaze (see below)|
|½ cup||Raspberry vinegar (see below)|
|½ cup||Olive oil|
|½ cup||Vegetable oil|
|½ cup||Maple syrup|
|2 tablespoons||Dijon mustard|
|2 tablespoons||Dried tarragon leaves (or 4 tablespoons fresh)|
|1 dash||Salt to taste|
|1 cup||White vinegar|
|1 cup||Red vinegar|
|½ cup||Fresh or frozen raspberries|
SPICY RASPBERRY GLAZE
MAPLE RASPBERRY VINAIGRETTE: RASPBERRY VINEGAR
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 ½ cup raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature.
>From The Simply Great II Cookbook, by Chuck Muer (Momentum Books, 1995).
Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95)
Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby <MsRooby@...> on Jun 26, 1997
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