Mostly Clear
57.2 ° F
Full Weather
Sponsored By:

Baked chicken breasts with Raspberry Glaze

  • Category: Main Dish, Poultry
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 1 hour

Ingredients for Chicken

This is, quite simply put a beautiful dish. The golden color of the baked chicken plays off of the sparkling ruby color of the raspberry sauce like a gold band sets off the colors of an actual ruby in a ring. The complimentary nature doesn’t end at mere looks however, with the mild sweetness of the chicken enhanced by the brilliant fruit and herbal flavors of the sauce spooned over the top. Try this with roasted potato medley and enjoy a truly amazing meal.

Amount Measure Ingredients
    6 chicken breast halves (alternatively use thighs)
1/2 cup cranberry-cherry juice
2 Tbsp red raspberry preserves (seedless) heated & melted
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp liquid smoke
2 Tbsp red wine vinegar
1 Tbsp corn syrup
1/4 tsp black pepper

Ingredients for Raspberry Glaze

Amount Measure Ingredients
6 oz raspberries pureed and sieved to remove seeds
2 Tbsp raspberry jam (seedless)
2 Tbsp vinegar
2 Tbsp corn syrup or agave syrup
  pinch dried basil
1/2 tsp crushed garlic
1/2 tsp onion powder
    salt to taste

To prepare:

Pierce the chicken breasts several times with a fork and place in a large 1 gallon Ziploc bag pour in the marinade ingredients and refrigerate 1-2 hours or overnight. Place in a large oven dish and then transfer to a preheated 350 degree oven, bake 1 hour or until juices run clear when pierced. In the meantime combine the raspberry puree, jam, vinegar, syrup and onion powder. Place over a medium heat and bring to a bare simmer stirring constantly. Add in the basil and season to taste reduce heat to warm. To serve, place a chicken breast on the plate and spoon the glaze over the top in a loosely diagonal ribbon and serve immediately.