Broiled Raspberry Chicken
Serving Size 6
6 boneless, skinless chicken breasts – $7.99
1/2 cup frozen raspberries, thawed – $1.00
1 cup raspberry vinaigrette (I used Newman’s Raspberry Walnut Vinaigrette) – $2.00
1/4 cup finely chopped fresh mint leaves – $.77
Total Cost – $11.76
Cost Per Serving – $1.96
Prep Day: Rinse and pat dry chicken breasts with paper towels. Place in large zip-top freezer bag. Add raspberries, vinaigrette, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Freeze.
Serving Day: Thaw. Preheat broil to low and oil the pan. Place the chicken breasts on the broiler pan and cook for 4 to 6 minutes per side. Remove and place on serving platter.
Northerly Nosh 