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Pimentos Grilled Chicken with Raspberry Butter Sauce



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4 Boneless, skinless chicken 3 tb Raspberry wine vinegar

Breasts (approx 1 1/2 lbs) 2 ts Raspberry jam 5 tb Unsalted

butter 1 tb Red wine 1/2 sm Shallot, chopped Salt and pepper 2

tb Pesto 1/4 c Fresh raspberries 1/4 ts Tarragon (optional)

Print Source: Toronto Daily Star, Starweek, "Chef's Showcase"

Recipe Source: Pimentos, 120 Brock St.N, Whitby, Ontario Cook

the chicken on a grill or under a very hot broiler in the oven

for about 3 to 5 minutes on each side, depending on their

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thickness and the intensity of the heat. (The chicken can also

be sauteed in a frying pan.) Set aside. In a large frying pan

over moderately low heat, melt butter and saute shallot until

translucent, but not browned. Add pesto, tarragon, vinegar, jam

and wine, season with salt and pepper, and stir to combine well.

Add the chicken and raspberries and cook on low heat for about 5

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minutes, turning the chicken occasionally, to heat through and

blend the flavors. Serve accompanied by pasta.



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