Grilled Raspberry Chicken
Serves 6
Recipe By: Sandra Lee
6 boneless -- skinless chicken breasts
1/2 cup frozen raspberries -- thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka -- optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs -- for garnish
Fresh raspberries -- for garnish
Rinse and pat dry chicken breasts with paper towels. Place in large
zip-top bag. Add raspberries, vinaigrette, vodka, if using, and
chopped mint. Squeeze air out and seal bag. Gently massage the bag to
mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes
per side. Remove from grill and place on serving platter. Garnish
with fresh mint sprigs and fresh raspberries.
Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 12 minutes
Yield: 6 servings
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/