Martha's Vineyard Raspberry Chicken

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

		---spicy raspberry glaze---
1/2	pound	raspberry jelly or jam
2	ounces	chicken broth
1/2	teaspoon	cayenne pepper
2	ounces	maple-raspberry vinaigrette dressing
		---raspberry chicken---
4	pieces	boneless skinless chicken breast halves
1/2	cup	maple-raspberry vinaigrette -- (see below)
4	teaspoons	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	tablespoons	Dijon mustard
2	tablespoons	dried tarragon leaves
1	dash	salt to taste
		---raspberry vinegar---
1	cup	white vinegar
1	cup	red vinegar
1/2	cup	fresh or frozen raspberries

Preparation:

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.