Raspberry Chicken



  • 1 cup seedless raspberry jam (if you can’t find seedless, regular still works)
  • 1/4 – 1/2 cup soy sauce
  • 1/4 teaspoon crushed red pepper
  • 3-4 tablespoons balsamic vinegar
  • 4-6 chicken breasts, thawed and defrosted


  1. In a pan, mix jam, red pepper, vinegar, and soy sauce. Heat on medium-low and stir constantly.
  2. Meanwhile, in another pan with oil, begin to cook your chicken until a meat thermometer reads 160-170 degrees Fahrenheit.
  3. Add chicken to raspberry sauce and turn heat on again. Coat chicken with sauce throughly.
  4. Plate chicken and serve with veggies and rice. Enjoy!

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