Chancery Restaurant Raspberry Chicken Dinner Recipe - Cooking Index
4 | Boneless skinless chicken breast halves | |
6 oz | 170g | Raspberry vinaigrette |
3 cups | 480g / 16oz | Cooked white rice |
1 1/2 tablespoons | 22ml | Pesto sauce |
4 cups | 440g / 15oz | Prepared California salad mix |
3/4 cup | 177ml | Raspberry salad dressing - divided |
2 | Italian plum tomatoes - sliced | |
12 | Raspberries - divided | |
Pesto Sauce | ||
16 sections | Fresh cilantro | |
30 sections | Fresh basil leaves (medium) | |
1/2 lb | 227g / 8oz | Frozen chopped spinach - thawed, and |
Drained well | ||
1 tablespoon | 15ml | Garlic powder |
1/4 cup | 59ml | Olive oil |
3 tablespoons | 45ml | Chicken base |
Pesto Sauce: Combine all ingredients in food processor and process 1 minute. Refrigerate until ready to use. Use 1 1/2 tablespoons with each 3-cup serving of rice. Refrigerate remaining pesto and use in other rice or pasta dishes. (Makes 12 ounces)
Marinate chicken breasts in raspberry vinaigrette dressing, refrigerating at least 4 hours.
When ready to prepare chicken, drain and discard marinade. Grill chicken breasts 3 to 4 minutes on each side, or until chicken is cooked through.
Stir pesto sauce into rice. Place each chicken breast on serving plate along with 3/4 cup pesto rice and 1 cup of the salad that has been mixed with 2 tablespoons raspberry dressing. Top each serving of salad with 3 tomato slices. Pour 1 tablespoon raspberry dressing over each serving of chicken and garnish chicken with 3 raspberries.
This recipe yields 4 servings.
Source:
Chancery Pub & Restaurants, Wisconsin
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