| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Barbecue | 4 | servings | |
INGREDIENTS
| 4 | Boneless skinless chicken breast halves | |
| 1 | pt | Fresh raspberries |
| 1/2 | c | Red wine vinegar |
| 2 | ts | Dijon mustard |
| 1 | ts | Dried basil leaves |
| 1/2 | c | Chopped fresh parsley |
| 1 | tb | Lemon juice |
| 1/4 | ts | Black pepper; freshly ground |
| 5 | c | Well washed and trimmed spinach leaves |
| 2 | Seedless oranges; sections separated | |
| 1/4 | c | Chopped; toasted walnuts |
INSTRUCTIONS
Preheat a prepared charcoal or top-of-stove grill or broiler. Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and thinly slice. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice, and pepper in the workbowl of a food processor or in a blender. Process briefly, but do not puree completely. Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange grilled chicken slices over spinach. Top with orange slices and toasted walnuts. This recipe serves 4. Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger (c) 1992 Villard Books, a division of Random House, New york - 357 pages - $20.00 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - [email protected] 01-28-1996 Recipe by: Sarah Schlesinger Converted by MM_Buster v2.0l.
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