Baked Chicken with Special Raspberry Sauce

"This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by lazyme photo by lazyme
photo by Dienia B. photo by Dienia B.
Ready In:
1hr 5mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Place chicken in shallow pan.
  • Drizzle with melted butter.
  • Bake at 350 for 45 minutes.
  • Drain any excess fats from pan.
  • Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Questions & Replies

  1. Seems like it's cooked too long.
     
  2. What can I use instead of balsamic vinegar in this recipe?
     
  3. I want to make this, but the CALORIES!!! Any suggestions for reducing them?
     
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Reviews

  1. i used boneless skinless chicken breasts, i made 6, reduced cooking time to 30 minutes at 425 , used cayenne instead of red pepper/ everyone liked it better than my usual version:)
     
  2. This chicken was great. After eating the skin, it was just chicken. Dw started dipping pieces in the sauce from the pan. That was great. Next time we will drain the pan drippings into a bowl and serve it on the side as a dipping sauce.
     
  3. This recipe was OUTSTANDING! We used chicken tenderloins instead of a thihgs/legs and omitted the butter (dietary restrictions), and could not have been happier. This is an amazing combination of tastes and spices. I have had it twice in the last five days and would have been happy having it the other three days as well. Thank you for sharing this gem.
     
  4. I made this as directed with bone-in chicken thighs and legs and it was incredible! Slightly sweet but savory at the same time. It was a big hit!
     
  5. Excellent! I used 6 chicken legs and 4 thighs--there was plenty of sauce for all that. Next time I will probably use much less butter since it gets drained off after baking anyway. Seemed like a slightly sweet/spicy Asian type dish. It's a keeper.
     
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Tweaks

  1. Just wanted to say thanks for sharing!! I didn’t really follow the recipe; ended up mixing equal parts seeded jam, balsamic vinaigrette, and grey poupon, 2 tbs each. Put on two big chicken cutlets for me and the hubby and it was really good :) I also think this would be a good salad dressing, lol
     
  2. Incredibly easy with a nice taste. I made 1/2 recipe with boneless, skinless chicken breasts and used 1/4 tsp of cayenne pepper instead of red pepper flakes.
     
  3. This recipe was OUTSTANDING! We used chicken tenderloins instead of a thihgs/legs and omitted the butter (dietary restrictions), and could not have been happier. This is an amazing combination of tastes and spices. I have had it twice in the last five days and would have been happy having it the other three days as well. Thank you for sharing this gem.
     

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