RASPBERRY BALSAMIC CHICKEN (QUICK AND EASY)
This raspberry balsamic chicken is sweet, tangy, and easy to throw together. The added jalapeño adds the perfect amount of spice for a well balanced flavorful dish.
Provided by Simply Jillicious
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- While the oil is heating up, sprinkle the salt, pepper, and marjoram onto each side of the chicken breasts.
- Place the chicken into the hot skillet and cook until no longer pink - about 8 minutes on each side. (I like to use my Thermoworks Instant Read Thermometer to check doneness. When it reads 165℉ it's cooked through)
- Once the chicken is cooked through, remove it from the pan and set it aside.
- Add in the onion to the pan and cook until translucent, scraping up the bits from the bottom of the pan. It's Okay to add another tablespoon of oil into the pan if needed.
- Once the onion is translucent, add the jalepeño and garlic and sauté for 3 more minutes.
- Turn the heat to low, and add in the balsamic vinegar, water, and raspberry jam.
- Gently stir the mixture until the raspberry jam has melted down and has formed a sauce with the vinegar.
- Serve over chicken.
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
BALSAMIC CHICKEN LETTUCE WRAP
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
- Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
- Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
- Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.
RASPBERRY BALSAMIC CHICKEN
A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 229.2, Fat 4.1, SaturatedFat 0.8, Cholesterol 72.6, Sodium 433.5, Carbohydrate 21.8, Fiber 0.7, Sugar 15, Protein 24.5
CHICKEN WITH RASPBERRY CREAM SAUCE
So easy. I got this recipe years ago from a friend. Her mother had given her the recipe. The cream made it a little different from the other recipes I read (and more fattening too)! This can be doubled to feed four and so on which is a good thing since my kids like this a lot.
Provided by Oolala
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
CREAMY WHITE RASPBERRY BALSAMIC CHICKEN WRAP
Dress up your chicken wrap with Bitten Creamy White Raspberry Balsamic Dressing.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings, 1 wrap each.
Number Of Ingredients 8
Steps:
- Combine all ingredients except tortillas and salad greens.
- Top tortillas with salad greens and chicken mixture.
- Fold in opposite sides of each tortilla, then roll up burrito style.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE
I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts.
Provided by TasteTester
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 468, Carbohydrate 11.2, Fiber 0.2, Sugar 7.4, Protein 28
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