Raspberry Chicken Dinner

posted by Sue Freeman 06-14-98 6:35 PM 

Raspberry Chicken Dinner 

4 boneless, skinless chicken breast halves 
6 ounces (about) raspberry vinaigrette to marinate chicken 
3 cups cooked white rice 
1 1/2 tablespoons pesto sauce (see recipe) 
4 cups bagged California salad mix 
3/4 cup raspberry salad dressing (divided) 
2 Italian plum tomatoes, sliced 
12 raspberries (divided) 

Marinate chicken breasts in raspberry vinaigrette dressing, refrigerating 
at least 4 hours. 

When ready to prepare chicken, drain and discard marinade.  

Grill or broil chicken breasts 3 to 4 minutes on each side, or until chicken is cooked through.
Stir pesto sauce into rice. 

Place each chicken breast on serving plate along with 3/4 cup pesto rice 
and 1 cup of the salad that has been mixed with 2 tablespoons raspberry

Top each serving of salad with 3 tomato slices. 

Pour 1 tablespoon raspberry dressing over each serving of chicken and 
garnish chicken with 3 raspberries. 

Makes 4 servings. 

Pesto sauce: 

16 sprigs fresh cilantro 
30 medium leaves fresh basil 
1/2 pound frozen chopped spinach, thawed, drained well 
1 tablespoon garlic powder 
1/4 cup olive oil 
3 tablespoons chicken base 

Combine all ingredients in food processor and process 1 minute. 

Refrigerate until ready to use. 

Makes 12 ounces. 

Use 1 1/2 tablespoons with each 3-cup serving of rice.

Refrigerate remaining pesto and use in other rice or pasta dishes.

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