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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 boneless skinless chicken breast halves

  3. 1 pint fresh raspberries

  4. 1/2 cup red wine vinegar

  5. 2 teaspoons Dijon mustard

  6. 1 teaspoon dried basil leaves

  7. 1/2 cup chopped fresh parsley

  8. 1 tablespoon lemon juice

  9. 1/4 teaspoon black pepper -- freshly ground

  10. 5 cups well washed and trimmed spinach leaves

  11. 2 seedless oranges -- sections separated

  12. 1/4 cup chopped -- toasted walnuts

Instructions Jump to Ingredients ↑

  1. Preheat a prepared charcoal or top-of-stove grill or broiler.

  2. Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and thinly slice.

  3. 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.

  4. Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange Grilled Chicken slices over spinach. Top with orange slices and toasted walnuts.

  5. Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger

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