The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.
Chop the onion, and mix the preserves, vinegar and liqueur together the night before, and refrigerate separately until ready to use.
This chicken also makes a delicious salad. Chill it, then slice and serve over a bed of mixed greens tossed with raspberry vinaigrette and sprinkled with pecans.
The chicken cooks faster when it’s flattened, but you can skip that step and increase the cooking time to about 15 minutes.
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