For several years I found myself regularly running across recipes that called for "seedless raspberry jam", but couldn't find the stuff in any of my local stores. I've made raspberry jam, but straining out the seeds was a pain, and due to my health problems I should avoid seeds as much as possible, so just substituting regular jam didn't seem the best idea. I did eventually find the product, and of course bought it immediately...then couldn't find any of those recipes again. This one doesn't necessarily require seedless, but I find it better and now that I have the jar I might as well enjoy it!
- 2 tsp canola oil
- 2 boneless skinless chicken breast halves
- 3 Tbsp raspberry jam
- 1 tsp Dijon mustard
- 1/2 C raspberries (frozen and thawed is ok)
2. In small bowl, mix jam and mustard. Spoon jam mixture over chicken; top with raspberries.
Robyn's notes: I was pleasantly surprised at how good this was, as I expected it to just be acceptable. The sweet from the jam combined with the sharp bite of the mustard worked great together. I served this with Creamy Couscous, which I think was a good choice for the dish. GF: check your mustard, some brands are free of cross-contamination, others may not be.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently