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Grilled Chicken With Spinach And Raspberries


Course : Grilling
Source:
Serves: 4
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Ingredients:


4 medium boneless skinless chicken breast halves

1 pint fresh raspberries

1/2 cup red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon dried basil leaves

1/2 cup chopped fresh parsley

1 tablespoon lemon juice

1/4 teaspoon black pepper -- freshly ground

5 cups well washed and trimmed spinach leaves

2 medium seedless oranges -- sections separated

1/4 cup chopped -- toasted walnuts
 

Preparation / 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. Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger

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