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.

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.

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.

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.

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.

RASPBERRY VINAIGRETTE CHICKEN BREAST

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.

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 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.

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.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

CHICKEN WITH RASPBERRY CREAM SAUCE

Steps:

• Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
• After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
• Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
• Boil for 1 minute and stir in cream and heat until boiling.
• Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
• Can garnish with fresh raspberries and serve.