| 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 -
jpmd44a@prodigy.com
01-28-1996
Recipe by: Sarah Schlesinger
Converted by MM_Buster v2.0l.
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