Fresh raspberry chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless; skinless chicken breast halves; or thighs | |
| ½ | cup | Raspberry preseres; fruit-only type |
| ½ | cup | Frozen pineapple juice concentrated; thawed |
| ½ | cup | Soy sauce |
| 2 | tablespoons | Rice wine vinegar |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Garlic powder |
| ¼ | cup | Fresh raspberries; mashed |
| ¼ | cup | Fresh raspberries |
Directions
GARNISH
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 21:17:19 +0000 Place chicken in large baking pan. In small bowl combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator, 2 hours or up to overnight (best) Preheat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered, 30-40 minutes. Remove from pan, transfer chicken to service platter and top with pan juices. Garnish with fresh raspberries.
Not only does this dish taste wonderful -- it's pretty too.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .