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Ingredients
- 1/2 cup raspberry vinegar
- 1/2 cup red wine
- 1/4 cup Worcestershire sauce
- 4 cloves minced garlic
- 1 tsp black pepper
- 2 lbs boneless skinless chicken breast
- 4 cups brown and wild rice pilaf
- springs of watercress or parsley for garnish
- fresh raspberries for garnish
Preparation
Step 1
In large baking dish, combine first 5 ingredients. Place chicken in dish, turning to coat and refrigerate for 1 hour, turning chicken after 30 min. Coat grill rack with cooking spray and preheat grill. Grill over medium hot heat, turning half-way through and brushing frequently with marinade, for 15 minutes (160 degrees, clear juices).
Arrange on top of rice pilaf, and garnish.