Recipe of the Week - Grilled Raspberry Chicken

This week's recipe of the week comes from the Food Network. I usually have the TV on in my office while I'm working. Otherwise, the silence drives me crazy. It's one of the drawbacks of working from home.

Anyway, in the afternoons, I usually turn to Food Network. Semi-Homemade Cooking with Sandra Lee is one of the shows I usually catch. Now, I honestly think Sandra Lee is kind of annoying. I also think it's silly how "themey" her show is - if you've never seen it, there's a different theme every episode, and her kitchen is decorated around the theme. All her appliances and accessories are changed to match the theme. I swear, the woman has a Kitchen Aid mixer in every color there is.

At the end of the episode, she shows a "tablescape" - again, it matches the theme - with appropriate dishes, linens, place cards, etc. I'd love to know what the show's budget is, because I've never seen the same dish twice. If only I had that kind of money to spend on entertaining - not to mention the storage space.

I find it ironic, because her whole deal is making inexpensive dishes with a mix of fresh and store-bought ingredients. I guess she spends the money she saves on decor! Oh, and there's a cocktail in every episode. Can we say lush? But, I gotta be honest - sometimes her recipes sound good. And this is one that caught my ear, so I tried it this week.



Grilled Raspberry Chicken
from Semi-Homemade Cooking with Sandra Lee

Ingredients
6 boneless, skinless chicken breasts
1/2 c. frozen raspberries, thawed (recommended: Dole)
1 c. raspberry vinaigrette (recommended: Annie's)
1/4 c. raspberry vodka, optional
1/4 c. finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish

Directions
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries.

Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high and oil the grates. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.




As you can see, I did not garnish with fresh mint and raspberries. Maybe if we were doing it for company, I would, but for just DH and me, it seemed like a waste. Plus, fresh raspberries aren't in season, so they were expensive!

I also did not use the raspberry vodka. We did so many errands last week and I just didn't feel like adding the liquor store to the list. Maybe next time. I didn't use Dole fruit (our store only had store brand frozen raspberries), but I did use the Annie's dressing. I love that brand!

The other change I will make is to pierce the chicken before I put it in the marinade. The marinade just didn't penetrate enough.

Oh, that side dish is mashed red potatoes (with skin) made with milk, and sour cream. Yum!