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
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
- combine ingredients for raspberry mustard in blender until smooth. Cover tightly and refrigerate overnight to let flavors mingle.
- 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.
- With a meat mallet, pound chicken breasts between wax paper to 1/2 inch thick.
- 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.
- 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.
- 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