Great chicken for a spinach salad, topped with mandarin oranges, walnuts, and dried cranberries!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat.

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  • Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

  • Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.

  • Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

245 calories; 7 g total fat; 69 mg cholesterol; 206 mg sodium. 19.5 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2014
The only thing I did different was to grill rather than stove cook the chicken. It was good but I wondered if the flavor would have been more enhanced with maybe fresh ginger or maybe a touch of cayenne. We ate it as a main course rather than as a salad ingredient. I think that if it were for a salad that cooking it stovetop would work best. I will try it that way next time Injured Mule. Thanks! Read More
(2)

Most helpful critical review

Rating: 3 stars
08/07/2015
I thought this ok. Chicken breast would have been better visually than the chicken thighs that I used I don't know whether it would affect the taste.I did serve it in a spinach salad with craisins walnuts cucumber and celery. I marinated it for 6 hours but honestly it didn't seem to have much of a taste anymore than if I just used a raspberry vinaigrette dressing rather than a marinade. I Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2014
The only thing I did different was to grill rather than stove cook the chicken. It was good but I wondered if the flavor would have been more enhanced with maybe fresh ginger or maybe a touch of cayenne. We ate it as a main course rather than as a salad ingredient. I think that if it were for a salad that cooking it stovetop would work best. I will try it that way next time Injured Mule. Thanks! Read More
(2)
Rating: 4 stars
06/01/2014
The only thing I did different was to grill rather than stove cook the chicken. It was good but I wondered if the flavor would have been more enhanced with maybe fresh ginger or maybe a touch of cayenne. We ate it as a main course rather than as a salad ingredient. I think that if it were for a salad that cooking it stovetop would work best. I will try it that way next time Injured Mule. Thanks! Read More
(2)
Rating: 3 stars
08/06/2015
I thought this ok. Chicken breast would have been better visually than the chicken thighs that I used I don't know whether it would affect the taste.I did serve it in a spinach salad with craisins walnuts cucumber and celery. I marinated it for 6 hours but honestly it didn't seem to have much of a taste anymore than if I just used a raspberry vinaigrette dressing rather than a marinade. I Read More
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