***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
***raspberry chicken***
4 8 oz. 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 tablespoon Dijon mustard
2 tablespoon 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
Instructions:
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.
