Description
Great weekend meal for two! Dine in for date night, y’all.
Ingredients
- 2 whole Chicken Breasts, Bone-in, Skin On
- 1 Tablespoon Canola Oil
- ½ teaspoons Sea Salt
- 1 teaspoon Cracked Black Pepper
- 1 cup Chicken Broth, Low-Sodium
- 1 cup Fresh Or Frozen Raspberries
- 2 Tablespoons Clear Corn Syrup
- 3 Tablespoons Good Aged Balsamic Vinegar
Preparation
Preheat oven to 375ºF.
Brush chicken breasts with canola oil and season with salt and black pepper. Pour chicken broth into a nonstick baking dish (8 x 8) and add chicken breasts. Set aside.
In a small sauce pan on low heat, add raspberries and corn syrup. Stir to mix and break down fruit. When smooth and bubbling, remove from heat. Strain though a mesh strainer into a bowl and add balsamic vinegar. Whisk to combine.
Pour sauce over chicken breasts. Cover baking dish with aluminum foil and bake 35 minutes. Remove foil and bake an additional 5 minutes, uncovered.
