1 c Fresh or frozen Raspberries 1 ts Finely shredded orange peel 1/2 c Orange juice 1/2 ts Chicken bouillon granules 1/8 ts Ground nutmeg 1/8 ts White or black pepper 2 ts Cornstarch 1 tb Cold Water 4 x medium (12 oz total) boned skinless Chicken Breast halves ~
Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm. Stir together cornstarch and water; add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat through. Pour over chicken. Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg cholesterol, 110 mg sodium, 328 mg potassium :
How To make Chicken with Raspberry Sauce's Videos
Salt-Crusted Chicken Roast & Raspberry Sauce | No Talking recipe
If you're sick of KFC chicken or fried chicken, try this recipe. You can enjoy it healthy without being fried in oil, and it's very simple because you just need to roast it in salt. And you can experience fantastic gravy that naturally comes from the chicken. This time, it was served with raspberry sauce, but it's enough to not eat the sauce.
Ingredients: • Raspberry Sauce - 10oz Raspberry - 3oz Sugar - 1.5oz Honey - 1oz White wine vinegar - a pinch of Salt & Pepper - Lemon Juice
• Chicken Roast - 2lb Coarse Salt - 4lb Fine Salt - 0.5oz Chopped Parsley - 0.5oz Thyme - 1 whole Lemon - 3 Egg white
Recipes: • Raspberry Sauce 1. Add sugar to raspberries, and then mash while boiling over low heat. 2. Add the sugar and boil. 3. Add the appropriate amount of salt/pepper, honey, and raspberry puree and mix well. 4. Add white wine vinegar. 5. Squeeze the lemon juice.
• Stuffing 1. Cut the melon into small cubes. 2. Sprinkle with balsamic vinegar and cream sauce.
• Chicken 1. Mix egg whites with salt. 2. Mix the chopped parsley. 3. Add thyme stalk and stuffing inside the chicken and finally lemon. 4. Tie the two chicken legs together. 5. roast for 30-40 min. (410 ℉/ 210 ℃)
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Pecan Crusted Chicken with Zesty Raspberry Sauce
Molly Fowler, The Dining Diva, makes a wonderful dish using ingredients and utensils found at The Cooking Depot in Cuero, Texas.