| | SPICY RASPBERRY GLAZE |
| 1/2 | lb | Raspberry jelly or jam |
| 2 | oz | Chicken broth |
| 1/2 | ts | Cayenne pepper |
| 2 | oz | Maple-raspberry vinaigrette dressing (see below) |
| | 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 |
