Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 lb Raspberry jelly or possibly jam
- 2 ounce Chicken broth
- 1/2 tsp Cayenne pepper
- 2 ounce Maple-raspberry vinaigrette dressing (see below)
- 4 x 8 oz boneless skinless chicken breast halves
- 1/2 c. Maple-raspberry vinaigrette (see below)
- 4 tsp Pine nuts, toasted
- 1 c. Spicy raspberry glaze (see below)
- 1/2 c. Raspberry vinegar (see below)
- 1/2 c. Extra virgin olive oil
- 1/2 c. Vegetable oil
- 1/2 c. Maple syrup
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Dry tarragon leaves (or possibly 4 Tbsp. fresh)
- 1 dsh Salt to taste
- 1 c. White vinegar
- 1 c. Red vinegar
- 1/2 c. Fresh or possibly frzn raspberries
Direcciones
- Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 min. Cold mix and hold for use.
- Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette proportionately over chicken breasts and marinate for 2 hrs.
- Grill chicken breasts. After turning once, brush each breast with 1 oz of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 oz of Spicy Glaze. Top with 1 tsp. of toasted pine nuts per serving.
- Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl.
- Raspberry Vinegar: Combine vinegars with 1/2 c. raspberries. Cover and let sit 48 hrs. Strain the vinegar and store at room temperature.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 961 | |
| Calories from Fat 514 | 53% |
| Total Fat 58.17g | 73% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.75g | |
| Cholesterol 86mg | 29% |
| Sodium 272mg | 11% |
| Potassium 687mg | 20% |
| Total Carbs 71.14g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 54.42g | 36% |
| Protein 35.3g | 56% |
