Orangeraspberrychicken Recipes

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.

RASPBERRY CHICKEN

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.

CHICKEN WITH ORANGE RASPBERRY SAUCE

Steps:

• Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with 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.

RASPBERRY-ORANGE CHICKEN

Steps:

• Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
• Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.

EASY RASPBERRY CHICKEN

Steps:

• Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
• Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.