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…