Best Raspberry Balsamic Chicken Recipes

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.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

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.

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
• In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

RASPBERRY BALSAMIC GLAZED CHICKEN

Steps:

• Heat oil in non-stick skillet coat with cooking spray over medium high heat until hot. Add onion and saute 5 min. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 min on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to med-low. Add remaning salt, preserves, vinegar, and pepper stirring constantly until the preserves melt. Spoon sausce over chicken

RASPBERRY-BALSAMIC GLAZED CHICKEN

Steps:

• Heaat oil in a large skillet coated with cooking spray over medium-high heat. Add onion, saute 5 minutes. Combine thyme and 1/4 t salt, sprinkle over chicken. Add chicken to pan; saute 6 minutes on each side or until done. Remove chiken from pan; keep warm. Reduce heat to medium-low. Add remaining 1/4 t salt, preserves, vinegar, and pepper, stirring constantly until preserves melt. Spoon raspberry sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast half and 2 T sauce. This is your "go to" recipe when time is short and your guests are about to arrive. Consider substituting other varieties o fruit preserves, such as apricot, blackberry, or peach. Pair it with brown rice and vegetables, and you have a great meal.

RASPBERRY BALSAMIC GLAZED CHICKEN

Steps:

• 1. On medium, heat oil in large pan coated with cooking spray. Add onion and minced garlic saute 5 minutes. Combine thyme and 1/4 tsp salt. Sprinkle over chicken. Add chicken to pan. on medium/ medium-low heat, slowly cook chicken until it is until golden brown. Remove from skillet and keep warm. Reduce heat to medium-low/low. Add 1/4 tsp salt, raspberry preserves, vinegar, pepper, and brown sugar, and chopped raspberries. Stir constantly until preserves melt and everything is well mixed. Spoon over chicken. Serve.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a lrg nonstick skillet over med-high heat until hot. Add onion;saute 5 min. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan;saute 6 min on each side or until done. Remove chicken from pan;keep warm. Reduce heat to med. Add 1/4 tsp salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

CREAMY WHITE RASPBERRY BALSAMIC CHICKEN WRAP

Steps:

• Combine all ingredients except tortillas and salad greens.
• Top tortillas with salad greens and chicken mixture.
• Fold in opposite sides of each tortilla, then roll up burrito style.