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Raspberry Chicken
Ingredients
- 4 boneless, skinless chicken breasts.
- Raspberry Glaze:
- 1/2 cup seedless raspberry jam
- 4 tablespoon Grey Poupon Dijon Mustard
- 2 tablespoon balsamic vinegar
- 1 teaspoon fresh grated orange peel
- 1/2 teaspoon fresh thyme
- Pecan Crusted Chicken
- 1/2 cup pecan meal
- 1/2 cup whole wheat panko
- 1 egg white (may use whole egg if you like)
- 2 tablespoon honey
- Chicken may be grilled or cooked your desired way without coating. It is still great with this sauce.
Directions
- Chicken may be grilled or cooked your desired way without coating. It is still great with this sauce.
- Heat all sauce ingredients in small sauce pan, cook over medium heat 5 minutes, or until glaze consistency is reached. Stir occasionally.
- Chicken:
- Mix egg white with honey and blend well with a whisk.
- Mix pecan meal and panko in a bowl big enough to dredge chicken.
- Dip chicken in egg wash and then crumb mixture.
- Saute:(1 Tbsp olive oil if desired) cook chicken in spray coated pan 10 minutes, flip chicken and cook 10 minutes more. OR until reaches 165*F.
- Bake:
- Heat oven to 375*F
- Spray coat baking dish. Add chicken and bake 20-25 minutes or until chicken is cooked through.
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Reviews
Without ingredients on hand to make the chicken encrusted, I simply grilled chicken tenders, drizzling them with the sauce and serving the rest of sauce at the table. I loved the simplicity of the sauce and its complex of fruit flavors with thyme. There is a bottled balsamic glaze making the scene that other family members have become addicted to, but it costs about $1 an ounce! I tried that glaze in side-by-side comparisons with this raspberry version and rated this much better - and certainly less expensive. I completed the meal with brown rice, grilled bell peppers, and tossed salad (see photo added above.) Thanks BearNakedBaker for posting the recipe.
Glad you enjoyed it.....
and I always say why buy it, when you can make it better...
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