Title: Grilled Chicken with Spinach And Raspberries
Categories: Chicken, Barbecue
Yield: 4 servings

4 Boneless skinless chicken
-breast halves
1 pt Fresh raspberries
1/2 c Red wine vinegar
2 ts Dijon mustard
1 ts Dried basil leaves
1/2 c Chopped fresh parsley
1 tb Lemon juice
1/4 ts Black pepper; freshly ground
5 c Well washed and trimmed
-spinach leaves
2 Seedless oranges; sections
-separated
1/4 c Chopped; toasted walnuts

Preheat a prepared charcoal or top-of-stove grill or broiler. Grill chicken
4 inches from heat for 5 minutes on each side. Cool slightly and thinly
slice. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice,
and pepper in the workbowl of a food processor or in a blender. Process
briefly, but do not puree completely. Toss spinach with the raspberry
mixture. Divide among 4 plates. Arrange grilled chicken slices over
spinach. Top with orange slices and toasted walnuts. This recipe serves 4.

Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger (c) 1992
Villard Books, a division of Random House, New york - 357 pages - $20.00 As
reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

01-28-1996

Recipe by: Sarah Schlesinger

Converted by MM_Buster v2.0l.