Raspberry Chicken Breasts
Recipe: #12377
April 04, 2014
Categories: Chicken, Raspberry, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Bone-in Pieces, Chicken Dinner, more
"Fresh berries work best in this."
Original is 4 servings
Ingredients
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.
0 Reviews
You'll Also Love
