| 1 | cup Cascadian Farm® organic raspberry fruit spread |
| 1/4 | cup red wine vinegar |
| 2 | tablespoons olive oil |
| 4 | boneless skinless chicken breasts (about 1 lb) |
| 8 | cups torn fresh spinach |
| 1 | bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained |
| 1/2 | cup thinly sliced red onion |
| 1/4 | cup sliced almonds, toasted |
Serve with...
Herb Popovers
Total Time:
45 min
| 1. | Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside. |
| 2. | Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F). |
| 3. | Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture. |
| Broil Directions: Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes on each side or until juice of chicken is clear when center of thickest part is cut (170°F). |
| In step 2, cook chicken without the glaze 5 minutes. Brush with glaze, turn chicken, brush other sides with glaze and continue as directed. |
|
| Toasting almonds brings out the flavor! In ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown. |
Nutrition Information:
500 ( 130); 14g ( 2 1/2g, 0g); 70mg; 120mg; 62g ( 13g, 43g); 30g 110%; 70%; 15%; 20% 3 1/2 ; 2 ; 3 1/2 ; 2 1/2 4