Friday, April 01, 2011

Pretty in Pink

The Captain spotted a recipe in a local food market flyer this week and thought we should try it.  It looks lovely but I needed to make a few changes.  The original can be found on the Thrifty Foods web site. 

This is my version - less fat, less jam, less honey, and without the mint. 

Grilled Chicken with Raspberry Sauce
Makes 2 servings

  • 1/4 cup raspberry jam
  • 1 Tbs raspberry vinegar
  • 1 tsp honey
  • 1 tsp reduced sodium soy sauce
  • 1/2 grated orange zest
  • 1/2  cup fresh or frozen raspberries
  • Salt and freshly ground black pepper to taste
  • 2 (4 oz.) boneless, skinless chicken breasts
  1. Preheat your grill to medium-high.
  2. Place the first 6 ingredients in a small pot. Bring to a simmer and cook and stir until the jam is melted and well incorporated with the other ingredients.
  3. Stir in the raspberries and mint; season with salt and pepper.
  4. Cover and reserve sauce on low heat.
  5. Season the chicken with salt and pepper.
  6. Grill 4 minutes per side, or until cooked through.
  7. Plate the chicken, top with sauce and serve.

Per serving.
Weight Watchers P+ = 7.
Calories 361; Protein 22g; Carbohydrate 36g; Fat 6g; Fibre 3g

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