astray recipes: Martha's vineyard raspberry chicken

Categories: None
Yield: 4 Servings

Measure	Ingredient
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

RASPBERRY CHICKEN

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

martha's vineyard raspberry chicken