| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Breads, Italian, Muffins & r | 4 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| 1 | c | Extra virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | Orange zest, julienned | |
| 1 | t | Thyme |
| 1 | t | Sage |
| 1/2 | c | Shallots, finely chopped |
| 1 | c | Whole fresh raspberries |
| 1 | c | Orange sections |
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 350 degrees 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. Recipe By : Pompeian Olive Oil (Bon Appetit) From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 73.1mg
Sodium: 709.4mg
Potassium: 525.6mg
Carbohydrates: 8.5g
Fiber: 2.9g
Sugar: 3.5g
Protein: 31.8g