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 oz boneless skinless chick

en 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

Recipe by: www.detnews.com 8/22/95 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. >From The Simply Great II Cookbook, by Chuck Muer (Momentum Books, 1995). Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95)