Monday, March 7, 2011

Cookbook Challenge - Week 9 - Raspberry Mustard Crusted Chicken Breast

I am behind in posting, but don't worry, I've still been cooking from my cookbooks each week!

This one was from a cookbook I got out of the library actually - Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort. It was very tasty and used flavors I normally don't cook chicken with - but after it was done, I think it was too much work, I don't think I'll make it again unless for guests.

Raspberry Mustard-Crusted Chicken Breast 
serves 4


for the raspberry mustard:
4 TB dijon
4 TB fresh or frozen raspberies
3 tsp honey

for the fig vinegar:
2/3 cup balsamic vinegar
6 TB chopped dried figs
2 tsp honey

for the chicken breasts:
4 boneless skinless chicken breast halves
1/2 cup dry breadcrumbs
2 tsp minced pistachio nuts
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil

  1. combine ingredients for raspberry mustard in blender until smooth. Cover tightly and refrigerate overnight to let flavors mingle.
  2. In a small saucepan combine ingredients for fig vinegar. Bring to boil, reduce and simmer over low for 1 minute. Cool, cover tightly and refrigerate overnight. Strain.
  3. With a meat mallet, pound chicken breasts between wax paper to 1/2 inch thick.
  4. In a medium bowl, combine breadcrumbs, pistachios, salt and pepper. In a shallow pan, place chicken breasts in raspberry mustard sauce and turn to coat. Roll each in breadcrumb mixture.
  5. Heat a large saute pan with olive oil. Saute breasts over medium until chicken is cooked through and light brown, about 3-5 min on each side.
  6. Reheat fig vinegar in a small pan. Serve each breast with 2 TB fig vinegar.
per serving: 295 calories, 24g carb, 9g fat, 85mg cholesterol, 30g protein, 620 mg sodium, 3g fiber

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