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Name: Marthas Vineyard Raspberry Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Red vinegar; 2 tb Dried tarragon leaves (or 4; 4 8 ounce boneless skinless; 1/2 c Vegetable oil; 1/2 ts Cayenne pepper; 1/2 c olive oil; 2 oz Maple-raspberry vinaigrette; 1 c Spicy raspberry glaze (see; 1 ds Salt to taste; 1/2 c Fresh or frozen raspberries; 1/2 lb Raspberry jelly or jam; 4 ts Pine nuts, toasted; 2 tb Dijon mustard; 1 c White vinegar; 2 oz Chicken broth; MAPLE RASPBERRY VINAIGRETTE:; 1/2 c Maple syrup; 1/2 c Raspberry vinegar (see; 1/2 c Maple-raspberry vinaigrette

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INGREDIENTS

RASPBERRY VINEGAR
1 c Red vinegar
RASPBERRY CHICKEN
2 tb Dried tarragon leaves (or 4
4 8 ounce boneless skinless
1/2 c Vegetable oil
1/2 ts Cayenne pepper
1/2 c olive oil
2 oz Maple-raspberry vinaigrette
1 c Spicy raspberry glaze (see
1 ds Salt to taste
1/2 c Fresh or frozen raspberries
1/2 lb Raspberry jelly or jam
4 ts Pine nuts, toasted
2 tb Dijon mustard
SPICY RASPBERRY GLAZE
1 c White vinegar
2 oz Chicken broth
MAPLE RASPBERRY VINAIGRETTE:
1/2 c Maple syrup
1/2 c Raspberry vinegar (see
1/2 c Maple-raspberry vinaigrette

Servings

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. >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 Elwells unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95) Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby on Jun 26, 1997

NOTES

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Marthas Vineyard Raspberry Chicken

RASPBERRY VINEGAR
1 c Red vinegar
 RASPBERRY CHICKEN
2 tb Dried tarragon leaves (or 4
4 8 ounce boneless skinless
1/2 c Vegetable oil
1/2 ts Cayenne pepper
1/2 c olive oil
2 oz Maple-raspberry vinaigrette
1 c Spicy raspberry glaze (see
1 ds Salt to taste
1/2 c Fresh or frozen raspberries
1/2 lb Raspberry jelly or jam
4 ts Pine nuts, toasted
2 tb Dijon mustard
 SPICY RASPBERRY GLAZE
1 c White vinegar
2 oz Chicken broth
 MAPLE RASPBERRY VINAIGRETTE:
1/2 c Maple syrup
1/2 c Raspberry vinegar (see
1/2 c Maple-raspberry vinaigrette

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 Elwells unless otherwise noted. (From the Detroit News Web Page,  www.detnews.com, 8/22/95)    Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by  Rooby <MsRooby@sprintmail.com> on Jun 26, 1997

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Nutrition

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Serving Size: 1 Serving (269g)
Recipe Makes: 4 Servings

Calories: 280
Calories from Fat: 230 (82%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 6g
Cholesterol 0mg		0 %
Sodium 312.3mg		11 %
Potassium 74.5mg		2 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7.3g
Protein 0.8g		1 %
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Calories per serving: 280

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