Martha's Vineyard Raspberry Chicken
Martha's Vineyard Raspberry Chicken recipe
Yield
4 servingsPrep
⅓ hrsCook
½ hrsReady
2 daysTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
maple-raspberry |
* |
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Spicy raspberry glaze: | |||
| 226.8 | g |
raspberry jam
or jelly |
|
| 57.8 | ml/g |
chicken broth
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 57.8 | ml/g |
vinaigrette
maple-raspberry, see recipe below |
* |
| Raspberry chicken: | |||
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
vinaigrette
maple-raspberry |
* |
| 2E+1 | ml |
pine nuts
|
|
| 237 | ml |
glaze
spicy raspberry, see below |
* |
| Maple raspberry vinaigrette: | |||
| 118 | ml |
vinegar
raspberry, see below |
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
maple syrup
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
tarragon leaves
or 4 tablespoons fresh |
|
| 1 | dash |
salt
to taste |
*
|
| Raspberry vinegar | |||
| 237 | ml |
white vinegar
|
|
| 237 | ml |
red vinegar
|
* |
| 118 | ml |
raspberries
fresh or frozen |
|
Directions
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 ½ cup raspberries.
Cover and let sit 48 hours.
Strain the vinegar and store at room temperature.
