Best Easy Yummy Raspberry Chicken Breast Only 6 Ingredients Recipes

RASPBERRY CHICKEN

Steps:

• Cut chicken breasts to uniform thickness, about ¼ inch thick. I used a sharp flat knife to butterfly each breast, then cut them into multiple individual portions. Two pounds of chicken breasts yielded eight, 4-ounce portions, each the same thickness. These are referred to as chicken supremes.
• In a large skillet or sauté pan, melt butter over medium heat and cook chicken pieces in two batches, about 1-2 minutes per side. Do not overcook. They should be removed from the pan when they are slightly underdone, as they will cook further later in this recipe. Repeat for second batch and hold until later.
• In the same skillet, reduce heat to low and add the onions. Cover and cook on low for about 10-15 minutes until the onions are soft and carnalized. Ours were ready in ten minutes.
• Add the vinegar and cook over medium heat until the mixture has reduced to a syrupy consistency, about 3-4 minutes.
• Add the stock, cream and tomatoes and cook for one minute.
• Add chicken back into the sauce along with any juices from the dish and cook and turn for just a few minutes or until they are cooked through. Again, do not overcook.
• Remove chicken to a serving platter and add in the fresh raspberries to the pan sauce. The original recipe called for 16 raspberries but I added the entire package, which was a half pint.
• Do not stir, but instead just swirl the pan around for about 30 seconds, then pour over the chicken and serve.

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.

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.

EASY & YUMMY RASPBERRY CHICKEN BREAST! ONLY 6 INGREDIENTS!

Steps:

• In a small saucepan over medium heat, blend first 4 ingredients until cornstarch is completely dissolved - To avoid lumps, I mix the dry ingredients first, then add them to the liquids.
• Stirring constantly, bring to a boil over medium heat, until mixture thickens (approx. 4-6 min). Add preserves, and stir until melted. Remove saucepan from burner and allow mixture to cool completely.
• Place chicken in a self closing plastic bag. Reserve l/3 cup marinade, then pour remaining marinade over chicken. Close bag and turn to coat. Refrigerate 30+ minutes.
• Remove chicken from marinade. Place chicken on grill over medium heat. Grill approximately 10 minutes or so until done, turning occasionally and basting with reserved marinade.

RASPBERRY VINAIGRETTE CHICKEN BREAST

Steps:

• Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
• When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
• Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it's done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.

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.

EASY RASPBERRY CHICKEN WITH COCONUT RICE

Steps:

• In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
• Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
• Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

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.

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

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.

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.

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 VINAIGRETTE CHICKEN BREAST

Steps:

• Preheat oven at 350 degrees.
• Thaw and wash your chicken breast and place into a glass dish.
• Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
• Place in oven at 350 degrees for one hour.
• When done spoon sauce from baking dish over your chicken, rice or potatoes.

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.