Ingredients
- 8 chick en breast (boneless skinless halves)
- 475 ml vinegar (red)
- 250 gr raspberry jelly
- 190 gr spicy raspberry glaze
- 160 gr maple syrup
- 120 ml raspberry vinegar
- 120 ml vegetable oil
- 120 ml olive oil
- 120 ml maple-raspberry vinaigrette
- 55 ml chicken broth
- 55 ml maple-raspberry vinaigrette
- 30 ml dijon mustard
- 12 gr pine nuts
- 9 gr tarragon leaves (dried)
- 1 gr cayenne pepper
- some raspberry vinegar
Recipe by: www.detnews.com 0. 382775119617.22 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 half 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, 0. 382775119617.22) ----
