HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE
Provided by Anna Pump
Categories Blender Chicken Roast High Fiber Raspberry Summer Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
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.
GRILLED RASPBERRY CHICKEN
Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I made it often. -Gloria Warczak Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.
Nutrition Facts :
BALSAMIC-RASPBERRY CHICKEN
The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.
Provided by By Cheri Liefeld
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix preserves, vinegar and liqueur; set aside.
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
- In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
- Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 22 g, TransFat 0 g
RASPBERRY CHICKEN
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
Nutrition Facts :
RASPBERRY MARINADE
This is a wonderful marinade for chicken!
Provided by KMKIDMAN5
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken breasts on grill until meat is no longer pink, and juices run clear.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 20.4 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 0.4 g, Sodium 1886.6 mg, Sugar 15.4 g
RASPBERRY VINAIGRETTE CHICKEN BREAST
My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.
Provided by sally39
Categories Chicken Breast
Time 1h2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven at 350 degrees.
- Thaw and wash your chicken breast and place into a glass dish.
- Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
- Place in oven at 350 degrees for one hour.
- When done spoon sauce from baking dish over your chicken, rice or potatoes.
Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2
EASY RASPBERRY CHICKEN WITH COCONUT RICE
This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!
Provided by KELLYMC
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
- Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
- Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.
Nutrition Facts : Calories 588.7 calories, Carbohydrate 51.6 g, Cholesterol 85.6 mg, Fat 24.9 g, Fiber 0.9 g, Protein 37 g, SaturatedFat 8.9 g, Sodium 438.9 mg, Sugar 4.4 g
RASPBERRY VINAIGRETTE CHICKEN BREAST
Steps:
- Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
- When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
- Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it's done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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