Wood's Raspberry and Balsamic Glazed Chicken Breast
Albert Wood
Indulge in the winter savoriness of Wood's Raspberry Vermont Maple and Balsamic Glazed Chicken Breast! Shake up your dinner routine with this delectable recipe that brings together a medley of flavors.
For an extra touch of sophistication, consider serving your Raspberry and Balsamic Glazed Chicken Breast with a glass of chilled Chardonnay. The result? A dining experience that's both gourmet and heartwarming.
Crafted with love and the finest ingredients from Wood's, this recipe is full of flavor that will leave your taste buds doing the happy dance. Enjoy the sweet, savory, and tangy notes in every succulent bite!
Wood's Raspberry and Balsamic Glazed Chicken Breast
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
4
Prep Time
10 minutes
Cook Time
23 minutes
Ingredients
- 2 teaspoons of olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon of Kosher Salt
- ¼ teaspoon of freshly ground pepper
- ½ cup of seedless raspberry preserves
-
¼ cup Wood's Vermont Raspberry Maple Syrup
- 2 tablespoons of Wood's Vermont Maple Balsamic Vinegar
- 1 teaspoon of fresh rosemary (minced)
- 2 cloves of garlic (minced)
- Chardonnay (optional for serving)
Directions
- Preheat the oven to 425° F. Season the chicken with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Place the chicken in the skillet and cook, without moving, until golden brown, about 4 minutes per side. Remove from the heat and stir in the raspberry preserves, vinegar, rosemary, and garlic.
- Bake, basting every 5 minutes, until fully cooked and until the internal temperature reaches 165° F, about 10-15 minutes.
- Slice and serve with the chardonnay, and enjoy.