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Martha’s Vineyard Raspberry Chicken

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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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