*  Exported from  MasterCook  *
 
                    Martha’s Vineyard Raspberry Chicken
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Raspberry
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***SPICY RASPBERRY GLAZE***
      1/2  Pound         raspberry jelly or jam
    2      Ounces        chicken broth
      1/2  Teaspoon      cayenne pepper
    2      Ounces        maple-raspberry vinaigrette dressing (see
                         -- below)
                         ***RASPBERRY CHICKEN***
    4      8 Oz          boneless skinless chick en breast
                         -- halves
      1/2  Cup           maple-raspberry vinaigrette (see below)
    4      Teaspoons     pine nuts -- toasted
    1      Cup           spicy raspberry glaze (see below)
                         ***MAPLE RASPBERRY VINAIGRETTE***
      1/2  Cup           raspberry vinegar (see below)
      1/2  Cup           olive oil
      1/2  Cup           vegetable oil
      1/2  Cup           maple syrup
    2      Tablespoons   dijon mustard
    2      Tablespoons   dried tarragon leaves (or 4 tablespoons
                         -- fresh)
    1      Dash          salt to taste
                         ***RASPBERRY VINEGAR***
    1      Cup           white vinegar
    1      Cup           red vinegar
      1/2  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 1/2 cup raspberries. Cover and let
 sit 48 hours. Strain the vinegar and store at room temperature.
 
 
 
 
 
 
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