Raspberry chicken with rice
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- 4 boneless, skinless chicken fillets
- 1/4 cup(s) green onions
- 1/2 cup(s) roasted red peppers
- 3/4 cup(s) red raspberry preserves
- 1/2 teaspoon(s) dried mint
- 2 tablespoon(s) cream sherry
- 1. Preheat large saute' pan on medium-high 2-3 minutes. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken, seal bag and shake to coat.
- 2. Remove pan from heat; coat with spray. Add chicken; cover and cook 2-3 minutes on each side or until chicken is browned.
- 3. Add peppers and onins to chicken, rotating chicken to top; cook 2-3 more minutes or until veggies are softened.Cook rice following package instructions
- 4. Whisk remaining ingredients together until blended. Reduce heat on chicken to low and stir in raspberry mixture; simmer 10 minutes, turning chicken to coat with sauce, or until chicken is 165 degrees.
- 5. Drain rice. Serve chicken over rice.
- CALORIES: 80Kcal; FAT 6g; CHOL 125mg; CARB 70g; FIBER 1g; PROTEIN 49g
This recipe is a personal recipe added by AlleneRecipes1 and has not been tested or endorsed by MyRecipes.
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Raspberry chicken with rice Recipe at a Glance
- COURSE: Main Dishes