Raspberry Chicken with Gorgonzola

  • Yield servings


3 -- Boneless Skinless Chicken Breast
1/2 cup Balsamic Vinaigrette
2 cups Raspberry's
1/8 cup White Sugar
4 tablespoons Fresh Basil
2 teaspoons Kosher Salt
1 -- Lime
tablespoon Gorgonzola
Muslin Salad Mixture
-- Basil
3 tablespoons Walnuts
1/4 cup Raspberries
1/4 cup Prepared Kens Balsamic Vinaigrette
3 tablespoons Gorgonzola


Preheat oven to 350.

Marinate chicken in balsamic vinaigrette while reducing raspberries.

Reduce Raspberries, add 2 cups raspberries and 1/8 cup sugar. Turn heat to low, reduce for 15-20 minutes.

Sprinkle chicken breast with kosher salt, sear chicken on med-high heat, 3 minutes each side until a medium golden brown. Remove from heat, slice into 1/4" slices. Top with reduced raspberries, Fresh Basil, touch of Gorgonzola. Place in preheated oven for 8-10 minutes.

Prepare green salad while chicken is in oven. Lettuce, walnuts, fresh raspberries, Gorgonzola cheese and fresh basil. Top with balsamic vinaigrette.

After platting chicken, top with a 6-8 fresh raspberries, squeeze a slice of fresh lime juice over chicken. Enjoy…



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