Summer Raspberry Chicken
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts, about 1 pound, pounded in 1/4-inch thickness
- 3⁄4 cup of lawry's dijon and honey mustard marinade, with lemon juice, divided
- 1 cup fresh raspberries or 1 cup frozen raspberries
- 1⁄2 cup walnut pieces
Directions
- Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
- Cut chicken into strips.
- In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
- Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.
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