Recipe - Grilled Chicken With Spicy Barbecue Sauce

4 Boneless skinless chicken
breast halves
1 pt Fresh raspberries
One half cup Red wine vinegar
2 teaspoon Dijon mustard
1 teaspoon Dried basil leaves
One half cup Chopped fresh parsley
1 tablespoon Lemon juice
One fourth teaspoon Black pepper; freshly ground
5 cup Well washed and trimmed
spinach leaves
2 Seedless oranges; sections
separated
One fourth cup Chopped; toasted walnuts

Preheat a prepared charcoal or topofstove grill or broiler. Grill chicken
4 inches from heat for 5 minutes on each side. Cool slightly and thinly
slice. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice,
and pepper in the workbowl of a food processor or in a blender. Process
briefly, but do not puree completely. Toss spinach with the raspberry
mixture. Divide among 4 plates. Arrange grilled chicken slices over
spinach. Top with orange slices and toasted walnuts. This recipe serves 4.

Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger (c) 1992
Villard Books, a division of Random House, New york 357 pages $20.00 As
reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

01281996

Recipe by: Sarah Schlesinger

Converted by MM_Buster v2.0l.