Friday, July 15, 2011

Raspberries & Chicken.

A friend brought me just-picked raspberries this morning and I knew they needed to be part of our dinner.  Enter chicken breasts & leeks, and dinner was ready!

  • 4 boneless chicken breasts
  • 1 pint fresh raspberries
  • 1 leek, cleaned & thinly sliced, white part only
  • olive oil
  • sea salt & fresh ground pepper
  • 1 T sugar
  • 3 T water
Heat oven to 375 degrees.  Arrange chicken breasts in baking pan. Salt & pepper to taste. Drizzle chicken with olive oil.  Sprinkle about half the leek slices over chicken. Bake for 25 minutes.  While chicken bakes, bring water to a boil and add sugar. Boil until dissolved and turn heat to medium.  Add raspberries and crush with back of spoon.  Cook over medium to low heat until you have a raspberry sauce.  Boil slowly to cook off excess liquid if needed.  After chicken has baked for 25 minutes, spoon raspberry sauce over chicken and bake for 10 more minutes, or until chicken is cooked through.  Allow chicken to sit for 5 minutes, then slice and top with remaining sauce and a few leek slices.

This recipe received high praise from all around the table!

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