* Exported from MasterCook * Martha's Vineyard Raspberry Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Raspberry Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***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 (see -- below) ***RASPBERRY CHICKEN*** 4 8 Oz boneless skinless chick en breast -- halves 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 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. - - - - - - - - - - - - - - - - - -