Martha's Vineyard Raspberry Chicken

• 1/2 pound raspberry jam
• 2 Ounces chicken broth
• 1/2 teaspoon cayenne pepper
• 2 ounces vinaigrette
• 4 each chicken breasts
• 4 teaspoons pine nuts
• 1 cup raspberry glaze

1. 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.

raspberry, chicken broth, cayenne pepper, vinaigrette, chicken breasts, pine nuts, raspberry glaze

Taken from recipeland.com/recipe/v/marthas-vineyard-raspberry-chic-46743 (may not work)