“Taste great and easy to make in a jiffy”
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 4 boneless and skinless chicken breast
- ½ teaspoon dried oregano
- 1 ½ teaspoon sage powder
- ¼ cup raspberry preserve at room temperature
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- ½ teaspoon honey Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups cleaned, dry spinach leaves
- 1 cup red leaf lettuces
- 1/2 cup mizuna leaves
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 6 tablespoons almonds toasted and chopped
- 3 sliced pitted green and black olives
Preheat oven to 350 F.
add the lettuces to a large mixing bowl and sprinkle with a good dash of sea salt and ground black pepper. add 3 tablespoons olive oil and 3 tablespoons of balsamic vinegar and mix with your washed and clean hands until the dressing coats all the leaves. Set aside in the fridge.
In a medium size mixing bowl mix the oregano, sea salt, black pepper and sage thoroughly then rub entirely on the chicken breasts. Place breast on the baking dish (around 16 X10 size) and pour the chicken broth and wine around it, make sure not to pour on top as it may take the spices off the breast. Add the raspberry preserves and the honey mustard to another medium size mixing bowl and mix until well blended. Then with a large spoon carefully spread around 2 tablespoons of the mixture over each breast and bake in the hot oven for 12 minutes or until the juices start running clear. place a good handful of the salad on the plate followed by the chicken breast sprinkle with the almonds and olives and enjoy.
All Recipes by Chef Eddy Resident Chef Health and Fitness Talk