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Grilled Chicken with Almonds and Raspberry Relish

Source: Almond Board of California
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  4 servings
RECIPE INGREDIENTS
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice

For the Almond and Raspberry Relish:
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1 - 2 teaspoons honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds, roasted
1/3 cup chopped scallions
DIRECTIONS
FOR THE CHICKEN:
Season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1 to 24 hours. Preheat grill or broiler, and cook chicken 3 to 4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish. Serve.


FOR THE ALMOND AND RASPBERRY RELISH:
Combine about half of raspberries with lime juice, garlic, and teaspoon of honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.


Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 02/02/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 302
Fat. Total: 17g
Fiber: 4g
Carbohydrates, Total: 9g
Sodium: 339mg
% Cal. from Fat: 51%
Cholesterol: 72mg
Protein: 29g
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