Chicken With Raspberry Red Wine Glaze               

 tags (edit): Poultry @Vogel Main Dish  

 

Ingredients

4 ea Boneless Skinless Chicken Breast Halves
1 teaspoon Garlic Salt
1/4 teaspoon Salt
1/8 teaspoon Black Pepper Freshly Ground
1 cup Red Wine Divided
2/3 cup Red Raspberry Preserves
2 tablespoon Ground Mustard
2 teaspoon Vanilla Extract Divided
dash Cayenne Pepper
1 cup Raisins


 

Instructions
 1. Heat oven to 450. Spray 13x9 inch baking pan with nonstick cooking spray. Place chicken in pan. Sprinkle both sides with garlic salt, salt, and black pepper. Bake 10 minutes.

2. In a small saucepan, combine 1/2 cup of the wine, raspberry preserves, mustard, 1 teaspoon of the vanilla and the cayenne pepper. Bring to a simmer over medium heat; cook 5 minutes or until slightly reduced.

3. Brush chicken with half of the raspberry mixture; reserve remaining half for sauce. Pour 1/3 cup of the wine into pan with the chicken. Bake an additional 10 to 15 minutes or until chicken is no longer pink and juices run clear, brushing chicken with raspberry mixture 2 or 3 times.

4. In same small saucepan, combine reserved raspberry mixture, remaining 1/3 cup wine, remaining 1 teaspoon vanilla, and raisins. Bring to a simmer over medium heat; cook 2 to 3 minutes or until raisins are plump. Remove from heat.

5. Place chicken on individual plates; spoon glaze over chicken.


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Yields: 4 Servings
     COOKING PLEASURES magazine, October/November 2002,

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