Chicken With Raspberry Red Wine Sauce

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 450°F.
  • Spray 9"x13" glass baking dish with non-stick canola spray.
  • Cut chicken breasts in half, if weighing more than 8oz each.
  • Sprinkle both sides of chicken pieces with garlic salt and pepper.
  • Place chicken pieces in baking dish and bake 10 minutes.
  • Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
  • Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
  • Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
  • In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.
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