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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 4 servings 

Ingredients:
1 cup red raspberry preserves
1/3 cup red wine vinegar
4 boneless skinless chicken breast halves
8 cups torn spinach
2 cups melon balls or cubes
1 cup fresh raspberries or halved small strawberries
1 small red onion, thinly sliced

Instructions:
Heat grill. In a small bowl, combine raspberry preserves & vinegar. Blend well; reserve 1/3 cup for glazing.

Set remaining mixture aside. Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from med. coals. Brush chicken with reserved glaze; cook 5 mins.

Turn chicken over; brush with glaze. Cook an additional 3-7 minutes or until chicken is fork tender and juices run clear, brushing occasionally with glaze.

Meanwhile, arrange spinach, melon, raspberries and onion on 4 individual plates. Slice each grilled chicken breast crosswise; place on top of salads. Drizzle with remaining preserve mixture.


 

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