| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | 1 | Servings | |
INGREDIENTS
| 8 | Whole boneless; skinless chicken breasts | |
| 3 | c | Toasted sesame seeds |
| 1 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| Peanut oil | ||
| 2 | c | Rasberry jelly |
| 1 | c | Balsamic vinegar |
| 1/4 | c | Soy sauce |
| 1 | ts | Red pepper flakes |
| 2 | c | Fresh or frozen raspberries; thawed |
INSTRUCTIONS
SPICY RASBERRY SAUCE The chicken breasts can be coated with the sesame seeds the day before and sauted the next morning. To serve, reheat, uncovered, in a 350F oven for twenty minutes. Cut each chicken breast into four long strips. Combine sesame seeds, salt and pepper in a medium-size bowl, and dredge chicken pieces in mixture. Pour peanut oil in a large skillet to a depth of 1/2 inch. Heat until bubbling, and saute chicken pieces in batches for about seven minutes, turning once, until browned and cooked throughout. Place chicken in a heat-proof baking dish. Refrigerate until ready to reheat. Makes 8 to 10 servings. Pour Spicy Rasberry Sausc over chicken when ready to serve. Spicy Rasberry Sauce: Place all ingredients except raspberries in a mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly has melted. Add raspberries. Refrigerate until ready to serve. Makes 4 to 5 cups. Posted to recipelu-digest Volume 01 Number 417 by soulvision@juno.com (Rhonda R. Selby) on Dec 30, 1997
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