Raspberry Chicken
Jeff makes Donna's favorite dish. Chicken breasts sauteed in clarified butter, then served with a sauce of crushed tomato, raspberry vinegar, onions, and cream. Topped with fresh raspberries, of course.
GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
and homemade parmesan croutons
{makes 4 main course salads}
4 chicken breasts, marinated
-for the dressing-
1 cup fresh strawberries, hulled and halved
5 Tablespoons champagne vinegar
½ teaspoon salt
½ teaspoon white pepper
3 teaspoonssugar
⅓ cup extra virgin or light tasting olive oil
1 Tablespoon poppy seeds
-for the croutons-
1 loaf hearty sourdough bread or baguette, cubed
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons grated parmesan cheese
-for the salads-
6 slices bacon, cooked and crisped
1 red onion, thinly sliced
1 recipe for sugared pecans or use storebought
Crumbled feta or goat cheese to taste
2 cups fresh strawberries, halved
Lettuce blend like Spring Mix
Marinate chicken breasts in italian dressing or use your favorite marinade. Season with salt, pepper, and additional seasonings. Grill for 4-5 minutes on each side until internal temperature reaches 165F. Cover with foil and set aside.
In a blender, combine 1 cup hulled/halved strawberries, champagne vinegar, salt, pepper, and sugar. Blend for a few seconds on medium. Turn off blender, pour in the olive oil, and blend on low until the dressing comes together in a pretty puree. Pour into a bowl and stir in poppyseeds. You will want to stir dressing again before serving.
Set the oven to 350F. In a large bowl, stir together olive oil and seasonings til combined. Add the cubed bread and stir to coat well. Add more seasoning and drizzles of olive oil in accordance with how much bread you have used. Spread out on a rimmed baking sheet, and toast for 15- 20 minutes or until lightly browned and crisp. You may shake the pan or use a utensil to turn over the cubes halfway through. Allow to cool before storing them in an airtight container.
To build salads, fill a plate with spring mix, bacon, sliced red onions, sugared pecans, crumbled creamy cheese, fresh strawberries, and a drizzle of dressing. Top with croutons. Slice each chicken breast into thin slices and top each salad with one, sliced breast. Serve!
Homemade Chicken Stock (& Salad w/Raspberry Vinaigrette)
From the Land to the Table... A local Pinole show we put out in 2007. This episode: How to make homemade chicken stock. AND, how to make raspberry vinaigrette. (After using seeded raspberry pulp for a dessert, pour vinegar over the seeds. Let soak a week or two, for delicious raspberry vinegar.)
HolliDay AnyDay: - Easy Breezy Kitchen - Basil and Mint Grilled Chicken Breasts
Basil and Mint Marinated Grilled Chicken Breasts
serves 4
This is a super simple summery recipe for grilled chicken. I use the vinaigrette from my Grilled
Watermelon, Feta and Arugula salad as the marinade.
Now how Easy Breezy is that???
4 skinless, boneless chicken breasts - pounded to an even thickness of approx 1/2 -3/4 inch
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons honey
2 teaspoons fresh thyme, chopped
1 small shallot, minced
1 serrano chile, stemmed and seeds removed, minced
3/4 cup olive oil
salt/pepper to taste
In a small bowl combine the lime juice, vinegar, honey, thyme, shallot and serrano and stir to
combine. Whisk in the olive oil and season with salt and pepper.
Place your chicken breasts in a couple of plastic ziplock bags or a glass pyrex. Pour marinade
over and turn to coat. Let sit up to 30 minutes.
Heat your grill to medium. Coat with cooking spray and place chicken on the grill. Cook for
apprx 2-3 minutes per side, depending on how thick you pounded the chicken. These guys will
cook fast…do not overcook.
Remove to a platter and serve with my Grilled Watermelon Salad.