Rosemary Chicken with Raspberry Glaze tastes very elegant and fruity. The same recipe can be made with turkey breast or pork tenderloin. The raspberry glaze is made with raspberry jam, balsamic vinegar shallots and rosemary and has a rich flavor without being overwhelming.
28 ounceschicken breasts
salt and pepper
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.