Ingredients
- 8 chick en breast (boneless skinless halves)
- 2 c vinegar (red)
- 1/2 lb raspberry jelly
- 1 c spicy raspberry glaze
- 1/2 c maple syrup
- 1/2 c raspberry vinegar
- 1/2 c vegetable oil
- 1/2 c olive oil
- 1/2 c maple-raspberry vinaigrette
- 2 oz chicken broth
- 2 oz maple-raspberry vinaigrette
- 2 tb dijon mustard
- 4 ts pine nuts
- 2 tb tarragon leaves (dried)
- 1/2 ts cayenne pepper
- some raspberry vinegar
Recipe by: www.detnews.com 8/22/95 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. >From The Simply Great II Cookbook, by Chuck Muer (Momentum Books, 1995). Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95) ----
