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  • Martha's Vineyard Raspberry Chicken

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    Martha's Vineyard Raspberry Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb Raspberry jelly or possibly jam
    • 2 ounce Chicken broth
    • 1/2 tsp Cayenne pepper
    • 2 ounce Maple-raspberry vinaigrette dressing (see below)
    • 4 x 8 oz boneless skinless chicken breast halves
    • 1/2 c. Maple-raspberry vinaigrette (see below)
    • 4 tsp Pine nuts, toasted
    • 1 c. Spicy raspberry glaze (see below)
    • 1/2 c. Raspberry vinegar (see below)
    • 1/2 c. Extra virgin olive oil
    • 1/2 c. Vegetable oil
    • 1/2 c. Maple syrup
    • 2 Tbsp. Dijon mustard
    • 2 Tbsp. Dry tarragon leaves (or possibly 4 Tbsp. fresh)
    • 1 dsh Salt to taste
    • 1 c. White vinegar
    • 1 c. Red vinegar
    • 1/2 c. Fresh or possibly frzn raspberries

    Directions

    1. Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 min. Cold mix and hold for use.
    2. Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette proportionately over chicken breasts and marinate for 2 hrs.
    3. Grill chicken breasts. After turning once, brush each breast with 1 oz of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 oz of Spicy Glaze. Top with 1 tsp. of toasted pine nuts per serving.
    4. Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl.
    5. Raspberry Vinegar: Combine vinegars with 1/2 c. raspberries. Cover and let sit 48 hrs. Strain the vinegar and store at room temperature.

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