Ingredients
- 1 cup raspberries
- 2 chicken breasts (8 ounces each, split, skin on)
- 5 tablespoons unsalted butter, softened
- 1 garlic clove, finely chopped
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon dried thyme
How to Make
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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.
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Step 2: Loosen skin on each breast portion and spread remaining raspberry puree under skin and over breasts and marinate in refrigerator 1 hour.
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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.
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Step 4: Preheat oven to 350F and coat a baking pan with nonstick cooking spray,.
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Step 5: Put 1 tablespoon butter mixture on each breast, forcing some under the skin. Place breasts in prepared pan.
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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).
We hope you enjoy this recipe!
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