 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a quick fix for those nights when you don't really feel like cooking, but you need something nice to serve. If you don't even have time for pounding the chicken, just put them in as they are and just adjust the cooking time for thicker breasts-whatever works for you. If you like, toss a few fresh raspberries and orange slices onto the plate as a garnish, serve with a nice salad and some steamed veggies, and you have supper. Ingredients:
2 teaspoons canola oil |
4 boneless skinless chicken breast halves |
1/4 cup raspberry jam (i like it with seeds, but seedless is ok) |
2 tablespoons orange juice |
salt and pepper, to taste |
Directions:
1. Set out a sheet of wax paper on your counter and place chicken breasts on top, leaving some space in between each; top with another sheet of wax paper.
2. Using a meat mallet or a rolling pin, bang on the chicken to flatten it- the thinner the chicken is, the faster it will cook.
3. Heat oil in a large, deep skillet over medium-high heat.
4. Remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
5. Cook 5 minutes, lid on, then flip over and cook another 5-7 minutes, lid on,- or until the chicken is cooked all the way through, but is not tough (it should be fork tender and the juices should run clear- not pink).
6. The cooking time will vary based on how thin you have pounded your chicken.
7. Add raspberry jam and orange juice and stir until jam is melted and is blended.
8. Bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
9. Remove chicken from pan and serve sauce ladled over the top.
|
|