Thawed Chicken Breasts or LEGS
1/3c Raspberry Preserve (Try Healthify w/ 1/3c Fresh Raspberries, mashed)
1/4tsp Lemon Juice (I use concentrate kind)
1tsp Dried Mint
1.5T Balsamic Vinegar
1T Soy Sauce
1/8tsp Sea Salt
Premix sauce. Place aside til use. OPTIONAL: I marinaded chicken with Brush of White Vinegar and a sprinkle of McCormick’s Montreal Steak Seasoning.
A few ways to cook:
1.) Grill Chicken (Best on Charcoal- See tip below). Near end, brush well with sauce (Save 2T for preserving brush-on). Flip, brush other side. Allowing each side to cook few minutes. Brush rest on RIGHT BEFORE serving.
2.) Add chicken to foil. Pour over sauce. Bake at 450 til done.
3.) Brush legs with sauce 30minutes prior to cooking (Great time to heat grill), SAVING 2T sauce for prior-serving brushing. Grill. CHARCOAL’S BEST! (Check out grill tip below)- Careful cooking- This method, the sauce gets a slight char.
Notes: Healthify this using 1/3c Fresh, crushed Raspberry.
Served with Poppy Seed Slawad (Poppy Seed Coleslaw Salad):
MAKE THIS using Coleslaw (As we did). Or SKIP Coleslaw and: Try over Bow Tie Noodles (For Pasta). Or make into a Chicken Salad (Skipping Coleslaw and Adding Chicken Chunks- Top onto buns/wraps). Or Lettuce (For salads). MANY IDEAS!!!
3/4 TO 1c KRAFT Creamy Poppy Seed Dressing (I did 1c)
2T Mayo (Optional)
1/2c canned Mandarin Oranges, drained
1/2c Strawberries, sliced
3-4 slices Bacon, baked/crispified, crumbled*
14 oz. bag Coleslaw Mix (Or: Bow Tie Noodles/Chicken/or Lettuce)
1/4c Carrot, grated
1/4c Sweet Red Bell Pepper, chopped small (Optional)
Lil shy 1/2c Onions, chopped (I believe I did Red)
– Top with Shredded Cheddar Cheese
– Top with 2-3T Honey Roasted Sunflower Sesame Seeds
I bake Bacon on foil, in the oven at 450 for about 12-15min. (No need to preheat). Once cooled, crumble. Toss all, EXCEPT, last 2 ingredients. Then, top with Shredd. Cheese and Sunflower Seeds. Serve.
*Notes: I sometimes drizzle 1/4tsp Bacon Grease into salad, especially if I’m using the lower count of bacon pieces (3).
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