Crunchy Almond Raspberry Chicken Recipes

RASPBERRY BALSAMIC GLAZED CHICKEN WITH TOASTED ALMONDS

Steps:

• Heat a large sauté pan over medium high heat. Add 1 tablespoon each of the olive oil and butter. Sprinkle chicken with the fresh thyme leaves and season with salt and pepper.
• When the oil begins to shimmer and the butter is melted and slightly foamy, sauté the chicken on each side for about 3 to 4 minutes or until just cooked through. Remove chicken from the pan to a plate. Cover with foil to keep warm.
• In the same sauté pan over medium high heat, add the remaining 1 tablespoon of olive oil and the shallots. Season with salt and pepper. Sauté the shallots for about 3 to 5 minutes or until they are softened and a little translucent.
• Reduce the heat to medium and add the raspberry preserves, chicken stock, and balsamic vinegar to the sauté pan with the shallots. Stir to combine or until the preserves are melted. Simmer the sauce for a few minutes so it can begin to thicken.
• Stir in the remaining 1 tablespoon of butter, and seasoning with kosher salt and pepper.
• Spoon the sauce over the chicken. Sprinkle with the remaining 1 tablespoon of thyme leaves, the toasted almonds and the raspberries.

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.

RASPBERRY CHICKEN

Steps:

• Combine thyme, sage and pepper; rub over chicken.
• Lightly brown chicken in a skillet coated with nonstick cooking spray.
• Transfer to a 9-in. square baking dish coated with nonstick cooking spray.
• Cover and bake at 375 for 15 minutes or until juices run clear.
• In a saucepan, combine jam, orange juice and vinegar.
• Bring to a boil; boil for 2 minutes.
• Serve with the chicken.
• Yield: 4 servings.

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.

ORANGE RASPBERRY CHICKEN

Steps:

• Heat a large skillet over medium high heat.
• Add oil and heat until it ripples.
• Brown chicken on both sides until lightly browned, about 3 minutes per side.
• Remove from skillet to a plate and keep warm.
• Add shallots and garlic and sauté until soft, about 3 minutes.
• Blend remaining ingredients in a small bowl.
• Pour into skillet and mix with shallots and garlic.
• Return chicken to skillet.
• Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.
• Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.