Summer Raspberry Chicken Food

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.

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.

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.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

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.

SUMMER RASPBERRY CHICKEN

Steps:

• Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
• Cut chicken into strips.
• In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
• Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.

SUMMER CHICKEN SALAD WITH RASPBERRIES

Steps:

• Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
• Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
• Pile all of the salad ingredients into a large salad bowl.
• When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
• Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

EASY RASPBERRY CHICKEN

Steps:

• Set out a sheet of wax paper on your counter and place chicken breasts on top, leaving some space in between each; top with another sheet of wax paper.
• Using a meat mallet or a rolling pin, bang on the chicken to flatten it- the thinner the chicken is, the faster it will cook.
• Heat oil in a large, deep skillet over medium-high heat.
• Remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
• Cook 5 minutes, lid on, then flip over and cook another 5-7 minutes, lid on,- or until the chicken is cooked all the way through, but is not tough (it should be fork tender and the juices should run clear- not pink).
• The cooking time will vary based on how thin you have pounded your chicken.
• Add raspberry jam and orange juice and stir until jam is melted and is blended.
• Bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
• Remove chicken from pan and serve sauce ladled over the top.

WW RASPBERRY BALSAMIC CHICKEN

Steps:

• Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat.
• Cook chicken in a nonstick skillet or wok on medium heat approximately 15 minutes. Remove chicken from skillet.
• Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.

SUMMER RASPBERRY CHICKEN -4 INGREDIENTS.

Steps:

• 1. Grill or Broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning once and basting often with 1/2 cup Dijon & Honey Marinade.
• 2. Do not baste during during last 5 minutes of cooking. Discard any remainng marinade. Cut chicken into strips.
• 3. In food processor or blender, process raspberries and aditional 1/4 cup Dijon & Honey Marinade 10 seconds. Drizzle raspberry sauce over chicken, sprinkle with walnuts

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:

• Season chicken with thyme and salt on both sides. Set aside.
• Heat oil in skillet over medium heat. Cook onion until browned and soft.
• Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside.
• Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted.
• Serve chicken with sauce poured over top.