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Martha's Vineyard Raspberry Chicken


Martha's Vineyard Raspberry Chicken recipe












Trans-fat Free


Spicy raspberry glaze:
½ pound raspberry jam
or jelly
2 ounces chicken broth
½ teaspoon cayenne pepper
2 ounces vinaigrette
maple-raspberry, see recipe below
Raspberry chicken:
4 chicken breast halves, boneless, skinless
½ cup vinaigrette
4 teaspoons pine nuts
1 cup glaze
spicy raspberry, see below
Maple raspberry vinaigrette:
½ cup vinegar
raspberry, see below
½ cup olive oil
½ cup vegetable oil
½ cup maple syrup
2 tablespoons dijon mustard
2 tablespoons tarragon leaves
or 4 tablespoons fresh
1 dash salt
to taste
Raspberry vinegar
1 cup white vinegar
1 cup red vinegar
½ cup raspberries
fresh or frozen



Combine all ingredients in saucepan.

Bring to a boil, reduce heat, simmer 15 minutes.

Cool mixture and hold for use.


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 ½ cup raspberries.

Cover and let sit 48 hours.

Strain the vinegar and store at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 94257% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 199mg 8%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 9%
Sugars g
Protein 57g
Vitamin A 3% Vitamin C 17%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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