WASHINGTON ALDER GRILLED CHICKEN

-From December 2009 Member Spotlight John Fisher

Ingredients:

• ½ cup of Fruity white wine
• 2 tbsp olive oil
• 2tbsp lemon juice
• 2 tbsp minced shallots
• 1 tsp crushed Marjoram
• 1 tsp chopped parsley
• ½ tsp crushed tyme
• 2 cloves minced garlic
• Salt and Pepper to taste
• 4 Washington grown chicken breasts (Draper Farms)
• Raspberry glaze
• 8 sage leaves
• 1 cup of vegetable oil

Procedure:

1. Combine all ingredients except chicken, sage leaves, and vegetable oil; mix well.
2. Marinate chicken in the mixture for 8 hours or overnight in the refrigerator.
3. Add moistened alder chips to hot coals.
4. Grill chicken skin side down,  approximately 8 to 10 minutes; turn and cook until chicken tests done at 165 degrees and juices run clear when cut with a knife.
5. Fry sage leaves till crisp 350 degrees, pat dry and hold on absorbent towel
6. Serve with Raspberry glaze, garnish with fresh raspberries and crispily fried sage leaves
7. Raspberry Glaze: Combine ¼ cup of fresh or frozen Raspberries in a sauce pan with ¼ cup of dry port wine 1/4 cup of sugar and 1 1/2 tsp corn starch slurried with port wine. Cook and stir over medium low heat until sauce thickens and comes to a boil stir in 2 tbsp of white balsamic vinegar; strain and pour over chicken.

Raspberry Glaze:

1. Combine ¼ cup of fresh or frozen Raspberries in a sauce pan with ¼ cup of dry port wine, 1/4 cup of sugar and 1 1/2 tsp corn starch slurried with port wine.
2. Cook and stir over medium low heat until sauce thickens and comes to a boil.
3. Stir in 2 tbsp of white balsamic vinegar; strain and pour over chicken.

Recipe Nutritional Info:

412 calories, 31 grams of protein, 20 grams of fat (5 saturated fat), 18 Grams Carbohydrates, 93 mg. cholesterol / 94 mg sodium

Raspberry glaze:
79 calories /o grams. Protein/ 0grams  fat/16grams carbohydrates. 0mg
cholesterol/1mg sodium

Wine suggestion: Merlot / Summer time dry Rose”