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 |
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