Chicken Breasts In Rasberry Marinade

Recipe Ingredients

4		Boneless skinless chicken breast halves
1 cup	237ml	Extra virgin olive oil
1/4 cup	59ml	Red wine vinegar
1		Orange zest - julienned
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Sage
1/2 cup	73g / 2.6oz	Shallots - finely chopped
1 cup	237ml	Whole fresh raspberries
1 cup	237ml	Orange sections

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.

Source:
Pompeian Olive Oil (Bon Appetit)

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