Martha's Vineyard Raspberry Chicken recipe

Posted by Chyrel at recipegoldmine.com 10/9/2001 6:10 pm

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

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.