Vineyard Raspberry Chicken - Just Bean Recipes

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Vineyard Raspberry Chicken

Spicy Raspberry Glaze
1/2 lb Raspberry jelly or jam
2 oz Chicken broth
1/2 ts Cayenne pepper
2 oz Maple-raspberry vinaigrette dressing (see below)

Raspberry Chicken
4 8 ounce boneless skinless chicken breast halves
1/2 c Maple-raspberry vinaigrette (see below)
4 ts Pine nuts, toasted
1 c Spicy raspberry glaze (see below)
1/2 c Raspberry vinegar (see below)
1/2 c Olive oil
1/2 c Vegetable oil
1/2 c Maple syrup
2 tb Dijon mustard
2 tb Dried tarragon leaves (or 4 tablespoons fresh)
1 ds Salt to taste

Raspberry Vinegar
1 c White vinegar
1 c Red vinegar
1/2 c 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.

>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,, 8/22/95)