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Raspberry-Marinated Chicken Recipe

Recipe by: Injured Mule

"Great chicken for a spinach salad, topped with mandarin oranges, walnuts, and dried cranberries!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In4 h 25 m
  • 1Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat.
  • 2Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  • 3Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.
  • 4Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Footnotes
  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 4 servings
  • 245 cals
  • 1/3 cup seedless raspberry jam
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    245
    12%
  • Fat:
    7
    11%
  • Carbs:
    19.5
    6%
  • Protein:
    25.5
    51%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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