Raspberry Balsamic Glazed Chicken With Toasted Almonds Food

RASPBERRY BALSAMIC GLAZED CHICKEN WITH TOASTED ALMONDS

Steps:

• Heat a large sauté pan over medium high heat. Add 1 tablespoon each of the olive oil and butter. Sprinkle chicken with the fresh thyme leaves and season with salt and pepper.
• When the oil begins to shimmer and the butter is melted and slightly foamy, sauté the chicken on each side for about 3 to 4 minutes or until just cooked through. Remove chicken from the pan to a plate. Cover with foil to keep warm.
• In the same sauté pan over medium high heat, add the remaining 1 tablespoon of olive oil and the shallots. Season with salt and pepper. Sauté the shallots for about 3 to 5 minutes or until they are softened and a little translucent.
• Reduce the heat to medium and add the raspberry preserves, chicken stock, and balsamic vinegar to the sauté pan with the shallots. Stir to combine or until the preserves are melted. Simmer the sauce for a few minutes so it can begin to thicken.
• Stir in the remaining 1 tablespoon of butter, and seasoning with kosher salt and pepper.
• Spoon the sauce over the chicken. Sprinkle with the remaining 1 tablespoon of thyme leaves, the toasted almonds and the raspberries.

CRUNCHY ALMOND RASPBERRY CHICKEN

Steps:

• In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
• In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
• Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.
• Remove from heat and season to taste with some salt and black pepper.
• Cover the sauce, and keep it warm.
• Place each breast half between 2 pieces of plastic wrap.
• Lightly pound each chicken piece to about 1/8 inch thick.
• In a bowl, beat egg and milk together.
• Place coarsely ground almonds in a shallow dish.
• Dip each piece of chicken into the egg mixture.
• Coat both sides with almonds, pressing the nuts gently into chicken.
• In a large skillet, heat the olive oil.
• Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
• Turn chicken once halfway through cooking time.
• Place chicken on a baking sheet; top each piece with a slice of Brie.
• Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
• Remove from oven.
• Place one piece of chicken, cheese side up, on each plate.
• Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.

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.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.