Raspberry-Marinated Chicken recipe

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Ingredients

⅓ cup seedless raspberry jam
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil, or to taste

Nutrition Info

245.3 calories
carbohydrate: 19.5 g
cholesterol: 69.2 mg
fat: 7 g
fiber: 0.1 g
protein: 25.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 205.5 mg
sugar: 17.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl, add chicken and turn to coat.

  2. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

  3. Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.

  4. Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

Great chicken for a spinach salad, topped with mandarin oranges, walnuts, and dried cranberries!

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