Raspberry Chicken
May 6, 2019
Ingredients
- ***SPICY RASPBERRY GLAZE***
- 1/2 pound raspberry jelly or jam
- 2 ounces chicken broth
- 1/2 teaspoon cayenne pepper
- 2 ounces maple-raspberry vinaigrette dressing
- ***RASPBERRY CHICKEN***
- 4 - 8 oz. boneless skinless chicken breasts
- 1/2 cup maple-raspberry vinaigrette
- (see below)
- 4 teaspoons pine nuts
- toasted
- 1 cup spicy raspberry glaze
- (see below)
- ***MAPLE RASPBERRY VINAIGRETTE***
- 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
- ***RASPBERRY VINEGAR***
- 1 cup white vinegar
- 1 cup red vinegar
- 1/2 cup fresh or frozen raspberries
Directions
- Step 1 Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use.
- Step 2 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.
- Step 3 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.