4 boneless skinless chicken breasts
1 can peaches. Save juice
1/3 cup chopped onion
1 cup raspberry blush wine
¼ cup chopped fresh mint leaves
1 10 ounce package raspberries, thawed and drained
Blend peach juice and ½ cup raspberry wine. Pour over chicken breast and marinate 30 minutes. Combine peaches, onion, mint leaves and ½ cup raspberry wine. Set aside. Cook chicken. Gently stir raspberries into peach mixture. Spoon immediately over chicken and serve.
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