Surprisingly good. I wasn't too excited for this dish, since I've been burned by others like it, but this was surprisingly more sweet/BBQ than tart.
Raspberry Balsamic Chicken (adapted from eatingwell.com)
- 3/4 cup raspberry jam (seedless is best if you can find it)
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 4 boneless, skinless chicken breasts, trimmed and cut into strips
Combine jam and vinegar in a small saucepan. Warm, stirring constantly, over medium heat until jam becomes incorporated with the vinegar. Place chicken in a sealable container, then add enough jam sauce to coat. Refrigerate for at least 2 hours (the more the better), then cook as desired - on a grill, in the oven, or saute. Serve over rice with remaining sauce (warmed).
Kim's note - recipe called for thyme and I forgot about it - maybe try a few dashes of dry thyme on the chicken next time.
No comments:
Post a Comment