Martha's Vineyard Raspberry Chicken

Ingredients

Spicy Raspberry Glaze

• 1/2 pound raspberry jelly or jam
• 2 ounces chicken broth
• 1/2 teaspoon cayenne pepper
• 2 ounces Maple-Raspberry Vinaigrette

Raspberry Chicken

• 4 (8 ounce) boneless skinless chicken breast halves
• 1/2 cup Maple-Raspberry Vinaigrette
• 4 teaspoons pine nuts, toasted
• 1 cup Spicy Raspberry Glaze

Maple Raspberry Vinaigrette

• 1/2 cup Raspberry Vinegar
• 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

Instructions

Spicy Raspberry Glaze

1. Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use.

Maple-Raspberry Vinaigrette

1. Whisk together ingredients in a bowl.

Raspberry Chicken

1. Pour vinaigrette evenly over chicken breasts and marinate for 2 hours.
2. Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook.
3. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze.
4. Top with 1 teaspoon of toasted pine nuts per serving.

Raspberry Vinegar

1. Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours.
2. Strain the vinegar and store at room temperature.

Attribution

Posted by Chyrel at Recipe Goldmine 10/9/2001 6:10 pm.