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