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Raspberry Chicken


Raspberry Chicken

Raspberry Chicken

Diana Rattray
Serve the delicious raspberry sauce over grilled or broiled chicken. Feel free to use frozen whole raspberries if you don't have fresh.


  • 4 boneless chicken breast halves
  • balsamic vinaigrette or other vinaigrette
  • 2 cups fresh red raspberries
  • 1/4 cup raspberry jam
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1/2 teaspoon dried crumbled leaf tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. Sprinkle with salt and pepper; drizzle with balsamic vinaigrette, if desired. Cover and refrigerate.

Clean berries and put a few aside for garnish. In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly. Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate and warm up when ready to serve.

Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Arrange chicken in a serving dish; spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.
Serves 4.

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