Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***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      8 oz.         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
                        or 4 tablespoons fresh
   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.