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    Martha's Vineyard Raspberry Chicken


    Source of Recipe


    Marsha

    List of Ingredients




    Spicy Raspberry Glaze:
    1/2 pound raspberry jelly or jam
    2 ounces chicken broth
    1/2 teaspoon cayenne pepper
    2 ounces maple-raspberry vinaigrette dressing (see below)

    Raspberry Chicken:
    4 (8 ounce) boneless skinless chicken breast halves
    1/2 cup maple-raspberry vinaigrette (see below)
    4 teaspoons pine nuts, toasted
    1 cup spicy raspberry glaze (see below)

    Maple Raspberry Vinaigrette:
    1/2 cup raspberry vinegar (see below)
    1/2 cup olive oil
    1/2 cup vegetable oil
    1/2 cup maple syrup
    2 tablespoons Dijon mustard
    2 tablespoons dried tarragon leaves (or 4 tablespoons fresh)
    1 dash salt to taste

    Raspberry Vinegar:
    1 cup white vinegar
    1 cup red vinegar
    1/2 cup fresh or frozen raspberries

    Recipe



    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.

 

 

 

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