Summer Raspberry Chicken Recipes

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.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

SUMMER RASPBERRY CHICKEN

Steps:

• Pound chicken breasts to 1/4-inch thickness coat and baste with 1/2 cup marinade. Broil or grill until juices run clear when chicken is pierced with a fork, turning once and basting often but not during last 5 minutes of cooking time. Discard basting marinade cut chicken into strips and set aside. Process raspberries and remaining 1/4 cup marinade in a blender for 10 seconds drizzle over chicken. Sprinkle with walnuts serve warm. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

RASPBERRY CHICKEN

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.

ESSENCE OF SUMMER * RASPBERRY-HONEY

Steps:

• Combine honey, jam and cinnamon (don't stir too vigorously or you'll incorporate air into the mixture and you DO NOT want to do that).
• Store in pretty jars (give as gifts); keep in a cool, dark place.
• Try substituting any of these different spices to come up with a different seasonal "essence" such as.
• SPRING ESSENCE: lavendar buds (organic, you don't want to eat any sprays!).
• SUMMER ESSENCE: coriander, chive buds.
• AUTUMN ESSENCE: allspice, pumpkin pie spice, cinnamon.
• WINTER ESSENCE: cinnamon, nutmeg.
• ***On the FLIP side: How about a completely different berry or jam? Like blueberry, boysenberry, orange marmalade, etc.***.
• Feedback on this will help us decide what to pitch to our customers. Thanks bunches!

SUMMER RASPBERRY CHICKEN

Steps:

• Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
• Cut chicken into strips.
• In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
• Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.