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Martha's Vineyard Raspberry Chicken


1/2 pound raspberry jelly or jam
2 ounces chicken broth
1/2 teaspoon cayenne pepper
2 ounces maple-raspberry vinaigrette dressin
4 8 oz. boneless skinless chicken breast ha
1/2 cup maple-raspberry vinaigrette; (see below)
4 teaspoons pine nuts; toasted
1 cup spicy raspberry glaze; (see below)
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
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. Posted to the BBQ List by Rock McNelly on Aug 20, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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