My Raspberry glazed Chicken Breasts
3 lbs chicken breast (about 12 medium breasts)
2 T Chef Tess All Purpose Seasoning
Place chicken on a large sheet pan and season generously with all purpose seasoning. Bake at 350 degrees for 25-30 minutes. Remove from Sheet pan and divide between three plates. Apply the sauce (recipe below) divided also between the 3 plates. Bag in Gallon size freezer bags , remove air, label and cool laying flat in the fridge. When chilled, freeze flat.
Raspberry sauce
1 medium onion, minced
1 clove garlic, minced
2 tsp olive oil
1/2 cup high grade balsamic vinegar,
1/2 cup seedless raspberry jam,
1T Dijon mustard.
In a large skillet, saute onions in olive oil until clear, add minced garlic and cook two to three more minutes. Add vinegar, jam and mustard. Stir until smooth. Divide sauce over the three plates of chicken.
To prepare:
Always defrost chicken either in the fridge or in the microwave (out of bag if microwaving). Do not thaw chicken on the kitchen counter at room temperature. You're asking for food born illness. When chicken is defrosted, you can reheat on the stove in a skillet 5-7 minutes on medium heat, or in the microwave 3-5 minutes. When chicken reaches internal temperature of 170 or higher, it is ready.
Serve with homemade rice-y-roni, potatoes. We love it.
There you go.
2 comments:
I've been following your blog for awhile, and enjoyed it very much. I came looking for an easy chicken recipe when I needed to cook a multi-serving meal to serve we to one day and 2 or more friends the next. The raspberry glazed chicken breasts fit the bill and were delicious, both days. Thank you!
Karen, on the Sunshine Coast of British Columbia
Thank you Karen. It's always wonderful to get feedback. Smoooches!
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