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Full Online Book HomeLearning KitchenPoultry - Raspberry Basil Chicken
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Poultry - Raspberry Basil Chicken Post by :docsic Category :Learning Kitchen Author :Unknown Date :March 2012 Read :621

Click below to download : Poultry - Raspberry Basil Chicken (Format : PDF)

Poultry - Raspberry Basil Chicken

1 cup raspberry vinegar
2 Tbs. soy sauce
2 Tbs. minced fresh basil (2 tsp. dry)
2 Tbs. Dijon mustard
2 Tbs. honey
Pinch of black pepper
1 lb. chicken cutlets

Preheat broiler.

Combine vinegar, soy sauce, basil, mustard, honey, and pepper. Add chicken, turning to coat.

Marinate in refrigerator for 15 minutes.

Remove chicken from marinade. Reserve marinade.

Broil chicken in oven or on charcoal grill until done turning once to brown both sides.

Heat reserved marinade and simmer for 5 minutes, or until reduced by half. Serve over chicken.

Serves 4 to 6.
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Poultry - Raspberry Chicken Poultry - Raspberry Chicken

Poultry - Raspberry Chicken
3 cups raspberries 2 tablespoons lemon juice 1/2 teaspoon salt 1/3 cup light corn syrup 1 tablespoon corn starch 1/16 teaspoon pepper 3 chicken breasts, skinned and halved Preheat oven to 400° F.In a blender, place 2 cups of raspberries, corn syrup and lemon juice; cover and blend on high until smooth. In a small sauce pan, stir together cornstarch, salt and pepper. Gradually stir in raspbery mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Arrange chicken and remaining raspberries in a greased 10x6x2 baking dish. Spoon sauce over chicken. Bake at 400

Poultry - Chicken -  Raspberry Balsamic Glazed Chicken Poultry - Chicken - Raspberry Balsamic Glazed Chicken

Poultry - Chicken -  Raspberry Balsamic Glazed Chicken
1 teaspoon vegetable oil Cooking Spray 1/2 cup red onion, chopped 1/2 teaspoon dried thyme 1/2 teaspoon salt, divided 4 boneless, skinless chicken breast halves 1/3 cup seedless raspberry preserves 2 Tablespoons balsamic vinegar 1/4 teaspoon pepper Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring