Raspberry Basil Chicken Food

CREAMY BASIL CHICKEN AND ORZO

Steps:

• While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon pepper; set aside.
• Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most off the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic and red pepper flakes and cook an additional 1 1/2 minutes.
• Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the "Add Later"/ cheeses.
• Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn't burn on the bottom, and replacing the lid. Add additional broth if the orzo isn't done and most of the liquid is evaporated.
• Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish "saucier" by stirring in additional broth, milk or cream.

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.

BASIL CHICKEN

Steps:

• Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.)
• Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the chile and garlic and cook 1 minute.
• To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice.

SAUCY RASPBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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.

BERRY BASIL CHICKEN

Steps:

• Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
• Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
• Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.

RASPBERRY CHICKEN

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE

Steps:

• Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• Combine remaining ingredients; pour evenly over chicken breasts.
• Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• Turn occasionally.
• Remove chicken from marinade, reserving marinade.
• Arrange in one layer in greased 9x13-inch pan.
• Pierce skin in several places with sharp knife.
• Cover with foil.
• Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.