Raspberry Chicken Recipe
Panko crusted boneless breast stuffed with cream cheese and pecans drizzled in red raspberry sauce
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Ingredients
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Chicken Preparation
Raspberry Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Begin by taking each boneless chicken breast and using a sharp knife to create a pocket in the thickest part of the breast.
- 2
Stuff the Chicken
In a small bowl, combine the cream cheese and chopped pecans. Mix well and then stuff this mixture into each chicken breast pocket. Secure the openings with toothpicks if necessary.
- 3
Coat the Chicken
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with the beaten egg, and one with panko bread crumbs. Dredge each stuffed chicken breast first in the flour, then dip into the egg, and finally coat with panko bread crumbs.
- 4
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
Raspberry Sauce
- 5
- 6
Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Once the raspberries are simmering, slowly whisk in the cornstarch mixture. Continue to cook while stirring until the sauce thickens, about 3-5 minutes.
- 7
Serve
Remove the sauce from heat and let it cool slightly. Drizzle the raspberry sauce over the baked chicken before serving.