| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Raspberry jelly or jam |
| 2 |
oz |
Chicken broth |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
oz |
Maple-raspberry vinaigrette dressing (see below) |
| 4 |
|
8 ounce boneless skinless chicken breast halves |
| 1/2 |
c |
Maple-raspberry vinaigrette (see below) |
| 4 |
ts |
Pine nuts, toasted |
| 1 |
c |
Spicy raspberry glaze (see below) |
| 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 |
| 1 |
c |
White vinegar |
| 1 |
c |
Red vinegar |
| 1/2 |
c |
Fresh or frozen raspberries |
INSTRUCTIONS
SPICY RASPBERRY GLAZE
RASPBERRY CHICKEN
MAPLE RASPBERRY VINAIGRETTE:
RASPBERRY VINEGAR
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)
Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by
Rooby <MsRooby@sprintmail.com> on Jun 26, 1997
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