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Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. —Anita H. Hennesy, Hagerstown, Maryland
This recipe is:
Quick
Diabetic Friendly
Cooking for 2: Raspberry Chicken for Two
Nutritional Facts 1 chicken breast half with 2 tablespoons sauce equals 260 calories, 3 g fat (1 g saturated fat), 78 mg cholesterol, 369 mg sodium, 28 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.
Originally published as Raspberry Chicken in Simple & Delicious September/October 2009, p29
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Reviewed on Nov. 05, 2011 by jlbjeanie
Great served on or with rice to utilize the raspberry sauce.
Reviewed on Sep. 12, 2010 by flaketown
My husband and I love this recipe. I have made it for my folks and they love it as well. I serve it over brown rice to soak up some of the sauce. It reheats well as a leftover (not that we have enough left for leftovers). The first bite is sweet and surprising but the next you get the bite from the red pepper flakes and it becomes a wonderful balance of flavors. Simply delicious and I make this at least once a month. Who knew chicken could taste this good?
Reviewed on Aug. 26, 2010 by s_pants
Super easy and tasty; can get a little too sweet and I used half rapsberry jam and half raspberry simply fruit. Next time I might try it with just the simply fruit.
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