This is a print preview of "Martha's Vineyard Raspberry Chicken" recipe.

Martha's Vineyard Raspberry Chicken Recipe
by Global Cookbook

Martha's Vineyard Raspberry Chicken
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  Servings: 4

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.