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:

• Gather the ingredients.
• Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets.
• Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette.
• Cover and refrigerate.
• Clean the raspberries and put a few aside for garnish.
• In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly.
• Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve.
• Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts.
• Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.

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.

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 BREASTS WITH RASPBERRY SAUCE

Steps:

• Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
• Lower heat to medium; saute other side 3-4 minutes or until cooked through.
• Transfer to warm platter.
• Reserve 1/2 cup raspberries for garnish.
• Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
• Bring to boil.
• Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
• Force raspberry mixture through a strainer with the back of a spoon; discard seed.
• Return puree to skillet.
• Stir together cornstarch& remaining chicken broth in small bowl until smooth.
• Stir into puree.
• Bring to boiling, stirring.
• Lower heat; simmer to thicken, about 2 min.
• Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.

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.

BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 F and have a baking pan greased and ready to go.
• If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
• Pat dry and set aside on a plate.
• Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
• Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
• Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
• Next,place a nut coated cheese chunk on top of each chicken piece in the center.
• Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
• Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
• Meanwhile,combine wine,dressing,and jam in a small skillet.
• Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
• If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
• If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
• Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.