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Recipe: Raspberry Chicken Adobo

Main Dishes - Chicken, Poultry
RASPBERRY CHICKEN ADOBO

4 boneless, skinless chicken breast halves
1/2 teaspoon crushed anise seed
1/2 cup prepared fat-free raspberry vinaigrette
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
2/3 cup fresh raspberries
1 tablespoon minced gingerroot
8 ounces pea pods, cooked

In large frypan, place chicken breast halves. In small bowl, mix together raspberry vinaigrette, garlic, gingerroot, anise seed, water and soy sauce. Pour over chicken in frypan and bring to a boil. Reduce heat, cover, and simmer about 25 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan and place on broiler pan rack sprayed with vegetable spray. Set temperature control at Broil. Arrange oven rack so chicken is about 4 inches from heat. Broil about 3 minutes on each side. Remove chicken to heated platter, cover and set aside. Bring sauce in frypan to a boil and cook about 15 minutes or until thickened and reduced by about one-half. To serve, pour a portion of sauce on each of 4 individual plates. Thinly slice each chicken breast half across the grain and fan out slices on one side of plate. Garnish with raspberries. Fan out a portion of pea pods on other side of each plate.

Makes 4 servings.
Source: National Chicken Council

MsgID: 37413
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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