Go Back

Chicken Breast with Raspberry Vinaigrette Sauce

Fruit and chicken make a tasty sweet and sour combo in this recipe.
Print Recipe
Course Main Course

Ingredients
  

Parmesan Chicken

  • 4 boneless, skinless chicken breasts
  • 1/4 cup melted butter
  • 1 tsp dried basil
  • 1/2 cup grated Parmesan cheese

Raspberry Vinaigrette Sauce

  • 2/3 cup bottled red wine vinegar and olive oil salad dressing
  • 1/3 cup seedless raspberry jam

Instructions
 

  • Preheat oven to 375 degrees.
  • Using a basting brush, paint butter all over chicken breasts to cover completely. In a bowl, combine basil and Parmesan cheese; mix well. Coat buttered breasts with this cheese mixture. Place on baking sheet that has been lined with parchment paper.
  • Bake in preheated oven for 25 to 30 minutes, or until juices run clear. While chicken in baking, combine the salad dressing and raspberry jam together in a bowl.
  • To serve, place chicken on a bed of greens and spoon Raspberry Vinaigrette over all. Makes 4 servings. Enjoy!