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Marinated Raspberry Chicken Recipe

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This recipe for Marinated Raspberry Chicken, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Nielsen
Added: Thursday, September 6, 2007


4 boned and skinned chicken breasts
8 oz. sliced mushrooms
1/2 cup sour cream
unseasoned bread crumbs

1/2 cup olive oil
1/2 cup raspberry vinegar
1/4 cup soy sauce
3 T. brown sugar
1/2 cup chopped fine onion
1 or 2 cloves garlic

Pound chicken between 2 pieces of plastic wrap. Place in zip lock bag and pour marinade over. Remove as much air as possible and seal bag. Refrigerate at least 1 hour. Maybe 4 hours. Turning to make sure marinade surrounds pieces. Remove chicken from bag. Save marinade. Coat chicken with bread crumbs. Place on baking sheet, greased. Bake for 20-30 minutes at 350. While chicken is baking, saute mushrooms in marinade until mushrooms are cooked. Add sour cream to sauce. When chicken is baked, place on serving dish and pour sauce over and serve.




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