Tonight I tried a new recipe on befreeforme.com. It was an ok dish but it was a bit to much raspberry flavor for my liking. I think it would taste better grilled maybe. I thought I would share for those who like the raspberry flavor. Some of this you need to make ahead of time.
Here is what you need:
- 1 cup seedless raspberry jam (check label for allergens)
- 1/2 cup plus 1tbsp balsamic vinegar
- salt and pepper to taste
- 1lb thin slicked chicken cutlets (I used 4 chicken breast and sliced them into strips)
- 1-2 tbsp olive oil
- 2 tsp crushed rosemary
Combine raspberry jam and vinegar in a saucepan over low heat. Cook, while stirring often, until smooth- about 4 minutes. Season with the salt and pepper and remove from heat.
Let the mixture cool and reserve 3/4 cup of the sauce. Pour the rest of the mixture over chicken breast turning to coat. Refrigerate and marinade for 2-4 hrs.
Heat a small amt of olive oil in a lg skillet over medium-high heat. Remove the cutlets from the marinade and discard marindae. Sprinkle with rosemary and black pepper then cook cutlets untilbrowned on each side.
Add the reserved raspberry sauce to the pan, stir to heat the sauce. Reduce heat to low and cook for 8-10 more minutes or until all juice run clear when cut into the chicken.
I served mine with rice, they recommend serving it with mashed potatoes.