Grilled chicken with spinach and raspberries

4 servings

Ingredients

Quantity Ingredient
4 Boneless skinless chicken breast halves
1 pint Fresh raspberries
½ cup Red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon Dried basil leaves
½ cup Chopped fresh parsley
1 tablespoon Lemon juice
¼ teaspoon Black pepper; freshly ground
5 cups Well washed and trimmed spinach leaves
2 Seedless oranges; sections separated
¼ cup Chopped; toasted walnuts

Directions

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@...

01-28-1996

Recipe by: Sarah Schlesinger

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