Martha's vineyard raspberry chicken

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 \N 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




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,, 8/22/95)

Recipe by: 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby <MsRooby@...> on Jun 26, 1997

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