Berry Basil Chicken

Ingredients

• 1 cup unsweetened raspberry or strawberry puree
• 1 cup unsweetened raspberry juice
• ⅓ cup raspberry vinegar
• 1 tablespoon soy sauce
• 2 tablespoons Dijon mustard
• 1 bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish
• 1 tablespoon fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 3 large skinless, boneless chicken breasts, halved
• ½ tablespoon vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    354 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 37 grams protein; 108 milligrams cholesterol; 411 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
2. Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
3. Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.