Chicken Breasts With Raspberry Sauce Recipes

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

CHICKEN WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

RASPBERRY CHICKEN

Steps:

• Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
• Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

SAUCY RASPBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• For raspberry sauce:
• Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
• For chicken:
• Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
• Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
• Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
• Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
• Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

CHICKEN ROLLS WITH RASPBERRY SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with blue cheese and bacon to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a short side; secure with toothpicks., Place in a greased 8-in. square baking dish. Brush with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink., Meanwhile, in a small saucepan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. , Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce.

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

CHICKEN BREASTS WITH RASPBERRY SAUCE

Steps:

• Rinse chicken, pat dry with paper towels.
• Combine thyme, sage, salt, and pepper.
• Rub over chicken pieces; coating evenly.
• Spray a 10-inch skillet with non-stick cooking spray.
• Add chicken to the skillet,.
• Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
• Remove from skillet; keep warm.
• Stir together jam, orange juice, and vinegar; add to skillet.
• Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
• Serve chicken with sauce.

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
• In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

STUFFED CHICKEN IN RASPBERRY SAUCE

Steps:

• FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
• Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
• Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
• Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
• Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
• Bake 30-35 minutes or until bolden brown & the chicken is done.
• Remove toothpicks & place stuffed chicken rolls on a serving plate.
• FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
• Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
• Pour sauce over chicken breasts & serve!

CHICKEN WITH ORANGE RASPBERRY SAUCE

Steps:

• Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.

PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• In food processor (or can finely chop with knife) chop pecans; add flour and salt.
• Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
• Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
• Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
• Drizzle warmed sauce over chicken to serve.

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE

Steps:

• Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
• Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
• Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
• Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.