Roasted Chicken Breast with Raspberry Sauce
A quick and elegant weeknight dinner featuring juicy roasted chicken breast with a crispy breadcrumb crust, topped with a sweet-tart raspberry sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 whole chicken breast
- ½ cup breadcrumbs
- ¼ cup raspberry jam
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 425°F. Pat the 2 chicken breasts dry and season both sides with the 1/2 tsp salt.
- 2
Coat each breast with the 2 tbsp olive oil, then press into the 1/2 cup breadcrumbs until evenly covered.
- 3
Place chicken on a baking sheet and roast until golden and cooked through (internal temp 165°F), about 20 minutes.
- 4
While chicken roasts, stir together the 1/4 cup raspberry jam and 1 tbsp balsamic vinegar in a small bowl.
- 5
Serve the chicken hot, drizzled with the raspberry sauce.
Tools you’ll need
- baking sheet
- small bowl
- pastry brush or spoon
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