Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves

  2. 1 cup 237ml Extra virgin olive oil

  3. 1/4 cup 59ml Red wine vinegar

  4. 1 Orange zest - julienned

  5. 1 teaspoon 5ml Thyme

  6. 1 teaspoon 5ml Sage

  7. 1/2 cup 73g / 2.6oz Shallots - finely chopped

  8. 1 cup 237ml Whole fresh raspberries

  9. 1 cup 237ml Orange sections

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours. Romove from the marinade and oven roast the breasts at 350F for 10 minutes on each side, or until done. Remove to a serving platter and deglaze the roasting pan with the marinade. Transfer the marinade to a sauce pan and reduce to thicken slightly. Finish the sauce with 1 cup orange sections. Serve with the reduced raspberry marinade sauce.


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