SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette-and simply delicious. -Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
RASPBERRY CHICKEN
Provided by Trisha Yearwood
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams
CHICKEN AND VEGGIES WITH RASPBERRY ENLIGHTENMENT
This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side)
Provided by functionaledge
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken, pat dry.
- Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
- Heat 1Tbsp oil over medium-high heat in large heavy pan.
- Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
- Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
- Return pan to medium-high, add remaining 1Tbsp of oil.
- Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
- When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
- To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).
Nutrition Facts : Calories 546.7, Fat 15.9, SaturatedFat 2.5, Cholesterol 68.4, Sodium 637, Carbohydrate 64.2, Fiber 3.3, Sugar 5.6, Protein 36
SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE
This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow pan.
- Drizzle with melted butter.
- Bake at 350 for 45 minutes.
- Drain any excess fats from pan.
- Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.
Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93
PENZEY'S TENDER CHICKEN BREAST AND VEGGIES
This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum!
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry; slice if desired.
- Season with pepper, garlic, ginger and salt.
- Heat 1 T olive oil over med-high heat in a large heavy pan.
- Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
- Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
- Return the pan to med-high heat and add remaining 1 T of olive oil.
- When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
- Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
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