Friday, July 23, 2010
This is a light, yet satisfying summer meal. I used fresh raspberries for the salad, but you can use frozen raspberries if needed. I used a grill pan for this recipe, but this will work on an outdoor grill as well.
2 boneless, skinless chicken breasts
1 package raspberries (6 oz)
1 tsp sugar, to taste (regular or dietetic)
1/8 tsp salt (optional)
1/4 tsp pepper
1-2 T oil (Canola)
1 c cherry tomatoes, halved
1 oz each: Gorgonzola cheese, sliced almonds
1/2 cucumber sliced
1/2 medium red onion, sliced
1/2 head Romaine or red leaf lettuce
Set aside a few raspberries for garnish.
In a baggie combine: sugar, raspberries, salt, pepper. Use your fingers to finely crush raspberries. Add chicken to the baggie and massage bag with fingers to coat chicken evenly Let set in the refrigerator for a few hours to marinate.
While chicken is marinating, prepare salad and chill in refrigerator.
Heat grill pan over medium high heat. Reduce heat to medium. and add oil. Cook chicken on 1 side for 6 - 10 min or until done. Flip chicken over and repeat cooking process.
Let chicken rest for a few minutes before slicing. Transfer chicken to cutting board and cut into slices. Toss chicken slices into salad. Garnish salad with reserved raspberries.