Ingredients

  • 4 boneless chicken breasts
  • 125 ml (1/2 cup) of porto
  • 85 ml (1/3 cup) of brown sugar
  • 5 ml (1 teaspoon) of Dijon's mustard
  • 250 ml (1 cup) of frozen raspberries
  • 5 ml (1 teaspoon) of butter
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Preparation

  • In an oven safe plate with a lid, spread butter.
  • Mix porto, brown sugar, Dijon's mustard and raspberries for 10 minutes at medium heat. Dilute everything.
  • Meanwhile, slice chicken breast into bites and set into buttered plate.
  • Set porto mixture in a mixer then add over chicken.
  • Cover and oven bake for 15 to 20 minutes at 350 °F (180 °C).

Chef's notes

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