Chicken Breasts with Raspberry Sauce

Our household is now back to three people. Our wonderful friends from Ivory Coast, the Djaos, have started their trip home today. I will miss them all. Alphonsine is an amazing cook and has shared many great meals with us while here.
But now back to blogging and cooking again. I love to cook in the fall as the weather gets cool. The recipe today is a baked chicken with a sweet raspberry, tangy vinegar sauce. You can double the raspberry sauce if you want more to put over rice. If you do not have seedless jam, then stir regular jam to soften and put through a seive to remove the seeds. If you have fresh thyme and sage, us 3 times more than the dried one.

Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves (about 1 pound)
1/2 tsp. dried thyme, crushed
1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. black pepper
Nonstick spray coating
1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp. wine vinegar

1. Rinse chicken, pat dry with a paper towel.

2. Combine thyme, sage, salt and pepper then rub it evenly over the chicken pieces.

3. Spray 10-inch skillet with nonstick coating. Add the chicken and cook over medium heat for 8-10 minutes or till tender and no longer pink, turn once. Remove from skillet and keep warm.

4. Stir together jam, orange juice and vinegar; add to skillet. Boil gently, uncovered for about 2 minutes or til sauce is reduced to desired consistency.

Serve chicken with sauce, rice and baby carrots. If you happen to have a few fresh raspberries, use them for garnish. Makes 4 servings.

Crunchy Chicken Casserole

Today's recipe is an oldie but a goody. It is a good company or potluck recipe. All you need to make a meal is a tossed salad and some good bread.

Crunchy Chicken Casserole

4-5 chicken breasts, cooked and cubed
1 cup celery, diced
1 cup sliced water chestnuts
3 Tbsp. chopped onion (more if you like)
1 cup light mayonnaise
1 can cream of mushroom soup (I use the fat-free ones)
1 tsp. curry powder (more if you like)
1 pkg. Stove Top Stuffing Mix
1 stick butter, melted (I usually cut it to ½ stick)

1. Layer celery, water chestnuts and onion on bottom of casserole.

2. Cover with cubed chicken.

3. Mix mayo, soup and curry powder to make next layer and spread over chicken.

4. Sprinkle the stuffing mix on top of the mayo mixture and drizzle the melted butter over top.

5. Bake for 30 min. at 350 degrees.