"Dog3" > wrote in message
1...
> I ordinarily make this dish from scratch but the raspberries and not all
> that great yet. I use Jose' Madrid Raspberry Salsa. Any raspberry salsa
> will do if you like it. I forgot to mention that with the mashed potato
> recipe. This recipe is so easy to do. This is the basic recipe and the
> chicken is baked. I usually grill the chicken. I tinker around with just
> about every recipe and I seldom just eyeball instead of measure. I know, I
> know... that's probably why my baking sucks.
>
> Raspberry Chicken:
>
> 1 12oz jar of raspberry salsa
> 4 skinless, boneless chicken breasts*see note
> 2 cups of cooked rice
>
> Pre-heat over to 350. Place chicken in a baking dish and add about an inch
> of water. Poke holes in the chicken to tenderize. Bake for 45 minutes.
When
> the chicken is ready, top the cooked rice with the salsa.
>
> *Notes
>
> Other variations include grilling. If the breasts are thick, I will put
> them between 2 sheets of wax paper and use a mallet to pound them down.
You
> don't have to poke the holes in the chicken if you have flattened them out
> with a mallet. Instead of pouring the salsa on the rice, you can pour the
> salsa over the chicken while it is baking for a yummy glaze. The salsa can
> also be used as a marinade before grilling. Sometimes I will put the rice
> on the plate, the chicken on the rice and pour salsa over all of it. If I
> do it this way I sprinkle cheese (jack, cheddar etc. whatever I'm in the
> mood for) You can do whatever else you want for sides. Enjoy!
>
> Michael
> --
> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb

Michael.........how do you do the raspberry marmalade from scratch? That
sounds great! Robin