Recipe for Marthas Vineyard Raspberry Chicken 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
SPICY RASPBERRY GLAZE ----------------
1/2 lb Raspberry jelly or jam
2 oz Chicken broth
1/2 tsp Cayenne pepper
2 oz Maple-raspberry vinaigrette dressing (see below)
----------------- RASPBERRY CHICKEN ----------------
4 x 8 ounce boneless skinless chicken breast halves
1/2 cup Maple-raspberry vinaigrette (see below)
4 tsp 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 tbl Dijon mustard
2 tbl Dried tarragon leaves (or 4 tablespoons fresh)
1 dsh Salt to taste
----------------- RASPBERRY VINEGAR ----------------
1 cup White vinegar
1 cup Red vinegar
Instructions:
Instructions: 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.

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