Martin Bros. Recipes

Raspberry Balsamic Chicken with Apple Pecan Rice

Keywords: Poultry

Added: November 14, 2019

RASPBERRY BALSAMIC CHICKEN

1 each — Tyson Butterfly Marinated Boneless Skinless Chicken Breast (972750)

As needed — Salt

As needed — Pepper

As needed — Raspberry Balsamic Sauce (see recipe)

As needed — Wholesale Raspberries (377230)

PREP | Season chicken breast with salt and pepper. Grill, flipping halfway through cooking. Brush with Raspberry Balsamic Sauce. When chicken is almost cooked, flip one last time and brush with more of the sauce. Garnish with raspberries.

 

RASPBERRY BALSAMIC SAUCE

1/2 cup — Lyons Raspberry Syrup (772030)

1-1/4 cup — Water

1/4 cup — Roland Balsamic Vinegar (600880)

1 Tbsp — Cornstarch

PREP | In a sauce pan, bring raspberry syrup, 1 cup water and balsamic vinegar to a boil. Mix remaining 1/4 cup water and cornstarch together until smooth, then whisk mixture into boiling raspberry mixture until smooth. Remove from heat.

YIELD | 6

 

APPLE PECAN RICE

2 cups — Water

1 Tbsp — Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

1 cup — Uncle Ben’s Brown Rice (460668)

1-1/2 cups — Granny Smith Apples (370750), peeled, diced

1/2 cup — Sugar Foods Fresh Gourmet® Dried Cranberries (581750)

1 cup — Azar Pecans (462068), chopped

As needed — Green Onion (361010), diced

PREP | In a sauce pan, bring water, chicken liquid stock concentrate, rice, apples and cranberries to a boil. Reduce to a simmer, cover and continue to cook until liquid is absorbed. Fold in pecans. Garnish with green onion.

YIELD | 6


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