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  • Chancery Restaurant Raspberry Chicken Dinner

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    Chancery Restaurant Raspberry Chicken Dinner
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x boneless skinless chicken breast halves
    • 6 ounce raspberry vinaigrette
    • 3 c. cooked white rice
    • 1 1/2 Tbsp. pesto sauce
    • 4 c. prepared California salad mix
    • 3/4 c. raspberry salad dressing divided
    • 2 x Italian plum tomatoes sliced
    • 12 x raspberries divided
    • 16 sprg fresh cilantro
    • 30 med fresh basil leaves
    • 1/2 lb frzn minced spinach thawed, and liquid removed well
    • 1 Tbsp. garlic pwdr
    • 1/4 c. extra virgin olive oil
    • 3 Tbsp. chicken base

    Directions

    1. Pesto Sauce: Combine all ingredients in food processor and process 1 minute. Chill till ready to use. Use 1 1/2 Tbsp. with each 3-c. serving of rice. Chill remaining pesto and use in other rice or possibly pasta dishes. (Makes 12 ounces)
    2. Marinate chicken breasts in raspberry vinaigrette dressing, refrigerating at least 4 hrs.
    3. When ready to prepare chicken, drain and throw away marinade. Grill chicken breasts 3 to 4 min on each side, or possibly till chicken is cooked through.
    4. Stir pesto sauce into rice. Place each chicken breast on serving plate along with 3/4 c. pesto rice and 1 c. of the salad which has been mixed with 2 Tbsp. raspberry dressing. Top each serving of salad with 3 tomato slices. Pour 1 Tbsp. raspberry dressing over each serving of chicken and garnish chicken with 3 raspberries.
    5. This recipe yields 4 servings.

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