Martha's Vineyard Raspberry Chicken

---------- 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)

-----