Raspberry Chicken Breasts

Pierce boneless chicken breasts several times with a knife. Marinate them in Raspberry vinaigrette for several hours. Barbecue until nicely browned. They are excellent sliced on top of Raspberry-Pecan Salad.

Raspberry vinaigrette

This vinaigrette is barely sweetened by the balsamic vinegar and a scant teaspoon of raspberry fruit spread. Excellent on Raspberry-Pecan Salad or as a marinade for Raspberry Chicken Breasts.

Place in blender: ¼ cup raspberries, ¼  cup balsamic vinegar, 1 tsp raspberry fruit spread, ¼ tsp fresh thyme leaves, ¼ cup extra virgin olive oil. Blend for 15 seconds until emulsified.

Nutritional Info for 2 Tb raspberry vinaigrette:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 80.6
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.0 g

Tinga de Pollo: Spicy Stewed Chicken for tostadas or tacos



It’s Sept 16 – the 200th anniversary of Padre Hidalgo’s Grito de Dolores “¡Viva Mexico!”

To celebrate I’m making a big pot of  Frijoles pintos (Mexican pinto beans)

and serving it with Chicken Tostadas

Add tinga de pollo to  tortilla soup to give it extra flavor.

In my tostada recipe I specified leftover chicken, but today there are no leftovers, so I’m making the chicken from scratch. This is a pretty easy recipe. Tinga de Pollo means spicy stewed chicken. I marinade it first for added tenderness and flavor, then stew it in the marinade.The marinade uses the green and red colors of the Mexican flag.

If you cook it and leave it in the sauce overnight, it is even better since the flavors have developed and soaked into the chicken.

Tacos are excellent served with cilantro, lettuce, fresh tomatoes, and avocado in a fresh tortilla that is bent and heated on a comal until it holds it shape.

Makes enough chicken for 10 tacos or tostadas

3 chicken breast halves, trimmed of fat and chopped

juice of 1 lime

1 cup cilantro

¼ tsp olive oil

1 tsp cumin

1 tsp chipotle powder

1 tsp salt

7-oz can salsa (I use Herdez salsa ranchera)

1 cup diced tomatoes with green chile (use fresh Roma tomatoes and a jalapeño OR a can of diced tomatoes with green chile)

Mix all ingredients and let marinate for several hours.

Add 1/4 cup water. Cook chicken in marinade in a skillet until chicken is cooked through, about 10 minutes. Discard cooked cilantro. Serve in tacos or tostadas.I also tried this recipe without cutting up the chicken, just marinating it for several hours with slits cut in the breast, then barbecuing it. It came out juicy and spicy flavorful! Even better, I briefly stewed shredded leftover barbecued chicken in the marinade and made tacos de tinga de pollo asada from them.