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 :
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Slow Cooker Raspberry Chicken
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Ingredients: * 2 lbs. Chicken Breasts * 1 cup Raspberry Jam * 1/2 tsp. Crushed Red Pepper Flakes * 1/4 cup Balsamic Vinegar * 2 tbsp. Soy Sauce * Salt/Pepper (to taste)
Instructions: 1. Add all ingredients to slow cooker. 2. Cook on High for 3-4 hours, or Low for 6-8 hours.
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Raspberry Balsamic Chicken Thighs
Today I would like to share with you my Raspberry Balsamic Chicken Thighs recipe.
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