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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Raspberry Chicken Almondine Recipe

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This recipe for Raspberry Chicken Almondine is from The Ringelstetter/Hutter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C frozen raspberries
1 C water
3/4 C honey
2 T cornstarch
1/4 C cold water
salt and pepper
2 eggs
1/4 C milk
2 C crushed almonds
8 boneless, skinless chicken breasts pounded flat
6 oz. Brie cheese
1/4 C olive oil
Directions:
Directions:
Bring raspberries, water and honey to a boil in a medium saucepan. Cook over medium heat until raspberries begin to break up, about 3-4 minutes. In a small bowl, mix cornstarch with cold water until smooth. Add to raspberries and continue to cook 1 minute longer, stirring constantly. Strain through a fine sieve. Season with salt and pepper to taste. Set aside.

Preheat oven to 350º. Beat eggs and milk in a small bowl. Place crushed almonds on a plate. Dip chicken breasts in egg mixture and then press into almonds to coat both sides. Cut Brie into 1/4" slices and set aside.

Heat oil in a large skillet on medium-high heat. Saute both sides of breasts until cooked through and golden brown. Place cooked breasts on baking sheet. Top each breast with a slice of Brie. Place in oven and bake until cheese is slightly melted, 1-2 minutes. To serve, top with warm raspberry sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Depends on how much wine you consume while you cook.
Personal Notes:
Personal Notes:
Molly, Paul and I made this for mom and dad's 40th wedding anniversary when the caterer I had hired to surprise them didn't show up. -- from the White Gull Inn cookbook.

 

 

 

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