Recipe - Marthas Vineyard Raspberry Chicken

SPICY RASPBERRY GLAZE
One half pound Raspberry jelly or jam
2 ounce Chicken broth
One half teaspoon Cayenne pepper
2 ounce Mapleraspberry vinaigrette
dressing (see below)

RASPBERRY CHICKEN
4 8 ounce boneless skinless
chicken breast halves
One half cup Mapleraspberry vinaigrette
(see below)
4 teaspoon Pine nuts, toasted
1 cup Spicy raspberry glaze (see
below)
MAPLE RASPBERRY VINAIGRETTE:
One half cup Raspberry vinegar (see
below)
One half cup Olive oil
One half cup Vegetable oil
One half cup Maple syrup
2 tablespoon Dijon mustard
2 tablespoon Dried tarragon leaves (or 4
tablespoons fresh)
1 ds Salt to taste

RASPBERRY VINEGAR
1 cup White vinegar
1 cup Red vinegar
One half 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 MapleRaspberry 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 One half 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 freelance 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 MCRecipe Digest V1 #649 by
Rooby MsRooby@sprintmail.com on Jun 26, 1997