Raspberry Chicken Breasts
Created by Mikekey on April 4, 2014
- Servings: 4
- Prep Time: 75m
- Cook Time: 45m
- Recipe #12377
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).
Nutritional Facts
- 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