Penzey's Tender Chicken Breast and Veggies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum! Ingredients:
2 boneless skinless chicken breasts (sliced if preferred) |
1 bell pepper, cut into bite-sized pieces (your choice) |
1 small red onion, minced (or sliced and separated) |
6 ounces mushrooms, sliced |
2 tablespoons olive oil, divided |
2 tablespoons raspberry sauce, divided |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon ground ginger |
1/4 teaspoon kosher salt |
2 teaspoons soy sauce, divided |
Directions:
1. Rinse chicken and pat dry; slice if desired.
2. Season with pepper, garlic, ginger and salt.
3. Heat 1 T olive oil over med-high heat in a large heavy pan.
4. Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
5. Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
6. Return the pan to med-high heat and add remaining 1 T of olive oil.
7. When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
8. Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
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