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Balsamic Raspberry Chicken


The perfect combination of savory and sweet, this recipe uses raspberry preserves with boneless chicken breasts and Flying Olive White Balsamic Vinegar.

Ingredients:

1/2 cup raspberry preserves (you can also use sugarless preserves such as Smuckers)

3 Tbsp Flying Olive Cascadian Wild Raspberry, Cranberry Pear, Pomegranate-Quince, or Sicilian Lemon Balsamic Vinegar, or a White Balsamic Vinegar of Choice

4 boneless skinless chicken breasts

2 ½ tsp dried thyme leaves

½ tsp salt

¼ tsp pepper

2-3 tsp of Flying Olive Extra Virgin Olive Oil such as a Mild-Medium Single Varietal, Lime, or Chipotle or an EVOO of Choice

1/2 cup chopped red onion

1/4 cup fresh raspberries

Directions:

In small bowl, mix the preserves, orange juice, and the Flying Olive Cascadian Wild Raspberry or a White Balsamic Vinegar of Choice. Set the mixture aside.

(If you prefer, you can skip this next step and increase the cooking time by about 15 minutes, which is what is shown in the photo)

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down, on a cutting board; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt, and pepper.

In a large skillet, heat the Flying Olive EVOO of Choice over medium-high heat. When the oil begins to shimmer, add the onions and cook about 3 minutes, stirring frequently until softened. Add the chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. An instant read thermometer will read 165 degrees when done. Leave the onion in the skillet. Remove the chicken to a plate. Cover the chicken to keep it warm.

Add the preserves mixture and any accumulated chicken juices to the skillet. Cook 1 to 3 minutes, stirring constantly, until thickened. Place each chicken breast on a plate. Spoon the sauce over the chicken. Top with the raspberries.

Leftover idea: This chicken also makes a delicious salad. Chill it, then slice and serve over a bed of mixed greens tossed with raspberry vinaigrette and sprinkled with pecans.

Submitted by Barb L.