Raspberry Balsamic Glazed Chicken Food

BALSAMIC-RASPBERRY CHICKEN

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.

RASPBERRY BALSAMIC VINEGAR GLAZE

Steps:

• HEAT all the ingredients in a saucepan, and bring to the boil. REDUCE heat. SIMMER for at least 20 minutes. COOL the glaze until warm. BLEND the glaze using a hand blender or food processor and then store in a bottle. REFRIGERATE when storing.

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.

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.

DELICIOUS RASPBERRY GLAZED GRILLED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I've also cooked these in a pan. that also works!)
• Mix jam and mustard together in a small bowl. Refrigerate.
• Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once.
• Use extra jam mixture as more glaze if you prefer.
• Serve chicken topped with raspberries.
• Bon Apetite!

RASPBERRY BALSAMIC GLAZED SALMON (WHOLE30)

Steps:

• In a small saucepan over medium-low heat, add ghee (or avocado oil). Heat until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.
• Add dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened - about 5-6 minutes Remove from heat and stir in thyme and salt.
• Optional: strain sauce through a fine mesh strainer to remove seeds.
• Preheat broiler. Position rack 5-6 inches below the broiler element.
• Place salmon fillets skin down on a baking sheet, sprinkle each filet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.
• Broil salmon for about 8-10 minutes or until salmon is opaque and flakes easily with a fork.
• Serve salmon with additional sauce.