Often, when making meat, chicken, or fish recipe with a really nice sauce, I am inclined to serve just that. Meat and sauce, nothing else. This is not etiquette, often not satisfying enough for many, and in all fairness not always enough for me. It is also not nutritionally sound. It’s just a plate of protein.
Serve a protein with a carbohydrate side dish and you’ll have plenty of choice, like baked potatoes, mashed potatoes, a plain salad or a simple cooked veggie. Nothing to distract the flavors of the meat, nothing to distract my eye or taste buds from the main dish. Isn’t that what most restaurants do? In a steakhouse you’ll get a steak of some sort and that’s it. Just a plate with meat. If you want a side dish you need to order it separately. See my point?
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast
- Kosher salt
- Rosemary
- Shallot
- Raspberry jam
- Balsamic vinegar
- Raspberries
How to Make Rosemary Chicken with Raspberry Glaze
Step 1 – Brine your chicken breast, by submerging the meat in a quart of warm water with 1/4 cup of kosher salt. Allow to soak for at least 15 minutes. Remove, rinse and pat dry.
Step 2 – Rub the chicken with salt, pepper and rosemary.
- Step 3 – Chop the shallot and saute it in some oil, add the chicken and cook, roughly 5 minutes on each side or more until done. I prefer however to slightly under-cook the chicken and then keep it warm in aluminum foil placed in the oven on the ‘warm’ setting, so it continues to cook without drying out. Make sure to check the internal temperature of the thickest part of the chicken breast. It should read around 160-170 degrees F.
Step 4 – Add raspberry jam, and balsamic vinegar to skillet. Dissolve the brown bits from the pan into the sauce and slowly heat the sauce until jam is liquid. and add salt and pepper to taste.
- Slice chicken or serve chicken breast as is. Place chicken on a plate and spoon raspberry glaze over chicken. Garnish with fresh raspberries and rosemary.
- ENJOY!
Rosemary Chicken with Raspberry Glaze
Pin Recipe FacebookIngredients
- 1/4 cup kosher salt
- 1 pound chicken breasts
- salt and pepper
- 1.5 teaspoons rosemary
- 1 shallot
- 1 tablespoon olive oil
- 1/3 cup raspberry jam
- 1 tablespoon balsamic vinegar
- 3 ounces raspberries, fresh
Instructions
- Brine your chicken breast, by submerging the meat in a quart of warm water with 1/4 cup of kosher salt. Allow to soak for approx. 15 minutes. Remove, rinse and pat dry.
- Clean and chop the shallot fine. Season the chicken breast with salt, pepper and rosemary.
- Heat the oil in a skillet and add the onion. Saute for a few minutes. Add the chicken to the skillet. Saute on each side for about 5 minutes or until done.
- Remove chicken from skillet and wrap in aluminum foil to keep warm.
- Add raspberry jam, and balsamic vinegar to skillet. Dissolve the brown bits from the pan into the sauce and slowly heat the sauce until jam is liquid. and add salt and pepper to taste.
- Slice chicken or serve chicken breast as is. Place chicken on plate with and spoon raspberry glaze over chicken. Decorate with fresh raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.