hosted by Laverne Diede & Rhonda Fitterer
Raspberry Balsamic Glazed Chicken
- 1 tsp. olive oil
- 1/2 cup chopped red onion
- 1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
- Salt to taste
- 4 chicken breasts (4-6 oz. each)
- 1/3 cup seedless raspberry spreadable fruit
- 2 Tbsps. balsamic vinegar
- 1/4 tsp. pepper
Heat oil in a nonstick skillet. Add onion and sauté 5 minutes. Remove and set aside in a small bowl. Combine thyme and salt to taste, sprinkle over chicken. Add chicken to skillet and brown on both sides, then remove to an oven-safe dish and keep warm in oven. Add raspberry preserves, balsamic vinegar and salt and pepper to taste to the skillet, stirring and cooking just until smooth and melted. Return the onions and let simmer on very low heat for about 3 minutes (just to infuse the onion flavoring). Return chicken to the sauce and let it coat the chicken. Serve, spooning sauce over chicken.
Balsamic, Beet and Berry Salad
Vinaigrette:
- 2/3 cup olive oil
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/2 tsp. pepper
Salad:
- 8 cups baby spinach, washed and dried
- 1 cup strawberries, washed and sliced
- 1 cup blueberries or blackberries, washed and drained
- 1 cup washed, peeled and thinly sliced RAW beets
- 1/4 cup chopped walnuts
- 1/2 cup crumbled goat cheese – optional for topping
To prepare vinaigrette: Combine ingredients in a small bowl, stirring well with a whisk. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
To prepare salad: Combine spinach, fruit, and beets in a large bowl; mix gently.
To serve: Serve greens with berries on a plate; sprinkle with cheese and walnuts. Drizzle with vinaigrette.
