Raspberry Chicken Breasts

75m
Prep Time
45m
Cook Time
2h
Ready In


"Fresh berries work best in this."

Original is 4 servings

Nutritional

  • Serving Size: 1 (130.3 g)
  • Calories 137.9
  • Total Fat - 2.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 59.5 mg
  • Sodium - 8772.9 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.7 g
  • Protein - 22 g
  • Calcium - 20.7 mg
  • Iron - 1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Using a food mill, puree berries (or use food processor, but you will still have seeds if you do). Reserve 2 tablespoons puree.

Step 2

Loosen skin on each breast portion and spread remaining raspberry puree under skin and over breasts and marinate in refrigerator 1 hour.

Step 3

Cream softened butter with a whisk and add reserved 2 tablespoons of the puree. Blend completely. Add garlic, thyme, salt and pepper. Mix thoroughly.

Step 4

Preheat oven to 350F and coat a baking pan with nonstick cooking spray,.

Step 5

Put 1 tablespoon butter mixture on each breast, forcing some under the skin. Place breasts in prepared pan.

Step 6

Bake for 45 minutes. Dot with remaining butter after 20 minutes. Brown under broiler for 2 minutes, if needed (skins may be browned enough from baking).

Tips


No special items needed.

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