-RASPBERRY CHICKEN-
4 8 ounce boneless skinless
-chicken breast halves
1/2 c Maple-raspberry vinaigrette
-(see below)
4 ts Pine nuts, toasted
1 c Spicy raspberry glaze (see
-below)
MAPLE RASPBERRY VINAIGRETTE:
1/2 c Raspberry vinegar (see
-below)
1/2 c Olive oil
1/2 c Vegetable oil
1/2 c Maple syrup
2 tb Dijon mustard
2 tb Dried tarragon leaves (or 4
-tablespoons fresh)
1 ds Salt to taste

-RASPBERRY VINEGAR-
1 c White vinegar
1 c Red vinegar
1/2 c Fresh or frozen raspberries

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.

From The Simply Great II Cookbook, by Chuck Muer (Momentum Books, 1995).

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,