Brandied Raspberry Chicken Recipes

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RASPBERRY VINAIGRETTE CHICKEN BREAST



Raspberry Vinaigrette Chicken Breast image

My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.

Provided by sally39

Categories     Chicken Breast

Time 1h2m

Yield 2 serving(s)

Number Of Ingredients 2

2 boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing

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.

Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE



Baked Chicken with Special Raspberry Sauce image

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

3 lbs chicken legs-thighs (leg/thigh combo)
1/4 cup butter, melted
1 cup raspberry jam (seedless)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes

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

RASPBERRY CHICKEN



Raspberry Chicken image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini mushrooms, sliced
1 cup fresh raspberries
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest

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

BRANDIED RASPBERRY CHICKEN



Brandied Raspberry Chicken image

I have no idea where or how I got this. It has raspberries which are abundant in my yard so I may have come up with it myself.

Provided by Chef at Heart

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups cranberry juice
1 tablespoon maple syrup
3/4 teaspoon brown sugar
1/2 lb raspberries, frozen (thawed) or 1/2 lb raspberries, fresh
1 tablespoon cornstarch
2 tablespoons brandy
1 tablespoon almonds, toasted sliced
6 boneless skinless chicken breasts
2 tablespoons olive oil

Steps:

  • Sauce :.
  • Cook all ingredients but brandy and cornstarch for 1/2 hour.
  • Strain through sieve to eliminate raspberry seeds.
  • Pour back into sauce pan.
  • Blend cornstarch and brandy.
  • Add to mixture and cook until thickened.
  • You may add salt and pepper to taste at this point (personal preference).
  • Turn temperature to low or if necessary cover and remove from heat.
  • Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
  • Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
  • **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
  • ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.

Nutrition Facts : Calories 261.3, Fat 7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 83.8, Carbohydrate 17.4, Fiber 2.6, Sugar 11.8, Protein 28

RASPBERRY CHICKEN



Raspberry Chicken image

Make and share this Raspberry Chicken recipe from Food.com.

Provided by kelly in TO

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 teaspoon thyme
1 tablespoon olive oil
1 red onion, diced
8 ounces raspberry spreadable fruit (no sugar added)
1/3 cup balsamic vinegar
salt and pepper

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.

SKILLET CHICKEN WITH RASPBERRY SAUCE



Skillet Chicken with Raspberry Sauce image

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

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes

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

BALSAMIC-RASPBERRY CHICKEN



Balsamic-Raspberry Chicken image

The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.

Provided by By Cheri Liefeld

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup raspberry preserves
2 tablespoons balsamic vinegar
1 tablespoon raspberry-flavored liqueur, if desired
4 boneless skinless chicken breasts
3 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup chopped red onion
1/4 cup fresh raspberries

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.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 22 g, TransFat 0 g

RASPBERRY BALSAMIC CHICKEN



Raspberry Balsamic Chicken image

A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.

Provided by KelBel

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon vegetable oil
1/2 cup red onion, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1/2 teaspoon salt, divided
4 (4 -6 ounce) boneless skinless chicken breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 229.2, Fat 4.1, SaturatedFat 0.8, Cholesterol 72.6, Sodium 433.5, Carbohydrate 21.8, Fiber 0.7, Sugar 15, Protein 24.5

GRILLED RASPBERRY-PEACH CHICKEN



Grilled Raspberry-Peach Chicken image

Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1/2 cup fresh or frozen unsweetened raspberries
1 small fresh peach, peeled and sliced
2 tablespoons peach brandy or apple juice
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1 pound)
Additional raspberries, if desired

Steps:

  • Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
  • Sprinkle both sides of chicken with salt and pepper.
  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
  • Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.

Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE



Fried Chicken Thighs with Raspberry Sauce image

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...

Provided by Denie Bernier

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar red raspberry preserves
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup cornstarch
3 large eggs
½ teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps:

  • Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
  • Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
  • Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
  • Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 80.7 g, Cholesterol 217 mg, Fat 18.5 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 4.2 g, Sodium 501.5 mg, Sugar 52 g

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