| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Barbecue, Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken |
|
|
breast halves |
| 1 |
pt |
Fresh raspberries |
| 1/2 |
c |
Red wine vinegar |
| 2 |
t |
Dijon mustard |
| 1 |
t |
Dried basil leaves |
| 1/2 |
c |
Chopped fresh parsley |
| 1 |
T |
Lemon juice |
| 1/4 |
t |
Black pepper, freshly ground |
| 5 |
c |
Well washed and trimmed |
|
|
spinach leaves |
| 2 |
|
Seedless oranges, sections |
|
|
separated |
| 1/4 |
c |
Chopped, toasted walnuts |
| 1992 |
|
lard Books, a division of Random House New york – 357 pages |
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) ~ $20.00 As reprinted in the
Jul/Aug, 1993 issue of Cookbook Digest Formatted for MasterCook by -
MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1996 Recipe by:
Sarah Schlesinger Converted by MM_Buster v2.0l.
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