Martha's Vineyard Raspberry Chicken

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

1. Glaze: Combine all ingredients in saucepan.
2. Bring to a boil, reduce heat, simmer 15 minutes.
3. Cool mixture and hold for use.
4. Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over chicken breasts and marinate for 2 hours.
5. Grill chicken breasts.
6. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook.
7. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze.
8. Top with 1 teaspoon of toasted pine nuts per serving.
9. Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl.
10. Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries.
11. Cover and let sit 48 hours.
12. Strain the vinegar and store at room temperature.

raspberry, chicken broth, cayenne pepper, maple, chicken breast halves, vinaigrette maple, pine nuts, raspberry, vinegar raspberry, olive oil, vegetable oil, maple syrup, mustard, tarragon, salt, white vinegar, red vinegar, raspberries

Taken from recipeland.com/recipe/v/marthas-vineyard-raspberry-chic-46441 (may not work)