---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Martha’s Vineyard Raspberry Chicken
  Categories: Main dish, Raspberry, Chicken
       Yield: 4 Servings
  
            Spicy raspberry glaze:
     1/2 lb Raspberry jelly or jam
       2 oz Chicken broth
     1/2 ts Cayenne pepper
       2 oz Maple-raspberry vinaigrette
            -dressing (see
            -- below)
            Raspberry chicken:
       4    8 oz boneless skinless chick
            -en breast halves
     1/2 c  Maple-raspberry vinaigrette
            -(see below)
       4 ts Pine nuts; toasted
       1 c  Spicy raspberry glaze (see
            -below)
            Maple raspberry vinaigrette:
     1/2 c  Raspberry vinegar (see
            -below)
     1/2 c  Olive oil
     1/2 c  Vegetable oil
     1/2 c  Maple syrup
       2 tb Dijon mustard
       2 tb Dried tarragon leaves (or 4
            -tablespoons
            -- fresh)
       1 ds Salt to taste
            Raspberry vinegar:
       1 c  White vinegar
       1 c  Red vinegar
     1/2 c  Fresh or frozen raspberries
  
   Recipe by: www.detnews.com 8/22/95 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.
   
   >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)
  
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