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Chicken breasts, raspberry jam & dijon mustard. That's it. Really!!
If your butcher happens to give you chicken breasts bigger than your own you're gonna want to either slice them in half lengthwise, making 2 breasts, or pound them thin. These started out enormous - way too thick to cook evenly on the stove top. Also, if you prefer seedless jam go for it - it'll be just as delicious!
First things first, mix your jam & mustard.
Now get your grill pan (or outdoor grill) hot & hit it with a spry of PAM (or oil the grill) so this doesn't stick. Put your chicken in the pan & sprinkle it with some salt & pepper. Let it cook for a while on side #1.
Then flip it & baste side #2 with the glaze. Let it cook until the chicken is done. Then flip it one more time just so you can hit the other side with a bit of glaze. Only cook that side up for maybe 2 minutes because you don't want to burn the jam that is sitting against the pan.
Now just put it on your plate & drizzle a little of the glaze on top. Mmmmmm... The sweet/tart of the raspberries goes so well with the vinegar tang of the mustard. And wasn't that just about the easiest way you've seen chicken prepared!?
Good stuff.
If you wanna be extra fancy you could throw a few fresh raspberries on top as a pretty garnish - but I'm SO not fancy. Not even a little.
Chicken breasts, raspberry jam & dijon mustard. That's it. Really!!
If your butcher happens to give you chicken breasts bigger than your own you're gonna want to either slice them in half lengthwise, making 2 breasts, or pound them thin. These started out enormous - way too thick to cook evenly on the stove top. Also, if you prefer seedless jam go for it - it'll be just as delicious!
First things first, mix your jam & mustard.
Now get your grill pan (or outdoor grill) hot & hit it with a spry of PAM (or oil the grill) so this doesn't stick. Put your chicken in the pan & sprinkle it with some salt & pepper. Let it cook for a while on side #1.
Then flip it & baste side #2 with the glaze. Let it cook until the chicken is done. Then flip it one more time just so you can hit the other side with a bit of glaze. Only cook that side up for maybe 2 minutes because you don't want to burn the jam that is sitting against the pan.
Now just put it on your plate & drizzle a little of the glaze on top. Mmmmmm... The sweet/tart of the raspberries goes so well with the vinegar tang of the mustard. And wasn't that just about the easiest way you've seen chicken prepared!?
Good stuff.
If you wanna be extra fancy you could throw a few fresh raspberries on top as a pretty garnish - but I'm SO not fancy. Not even a little.Raspberry Dijon Chicken
1 cup raspberry jam
2 Tbsp dijon mustard
6 chicken breasts
Mix mustard & jam; set aside.
Season chicken with salt & pepper & cook in a grill pan or on the BBQ over medium heat. Cook about 10 minutes; flip. Baste with glaze & allow to cook until cooked through. Flip one more time & baste again; allow to cook for just a minute or two.
Serve with a little extra glaze over the top.
1 cup raspberry jam
2 Tbsp dijon mustard
6 chicken breasts
Mix mustard & jam; set aside.
Season chicken with salt & pepper & cook in a grill pan or on the BBQ over medium heat. Cook about 10 minutes; flip. Baste with glaze & allow to cook until cooked through. Flip one more time & baste again; allow to cook for just a minute or two.
Serve with a little extra glaze over the top.
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