from Alicia Steele
1 c. raspberry fruit spread
1/4 c. red wine vinegar
2 Tbsp. olive oil
4 boneless skinless chicken breasts (about 1 lb.)
8 c. torn fresh spinach
1 (10 oz.) pkg. frozen raspberries, thawed and drained
1/2 c. thinly sliced red onion
1/4 c. sliced almonds, toasted
Heat gas or charcoal grill. In a small bowl, stir together fruit spread, vinegar and olive oil; reserve 1/3 c. for glaze. Set remaining mixture aside.
Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3-7 minutes longer, brushing occasionally with glaze, until juice of chicken is clean when center of thickest part is cut (170 F).
Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
High altitude: Cook chicken without the glaze 5 minutes. Brush with glaze, turn chicken, brush other sides with glaze and continue as directed.
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