Kitchen Table: Roasted Raspberry Thyme Chicken Recipe

This fruit and herb chicken dish is simple to make and has a sweet pineapple tang.

| February/March 2000

SERVES 8 

This recipe was submitted by Karen Langan of Huron, Ohio. 

• 4 chicken breasts, halved
• 2 1/2 tablespoons Dijon mustard
• Salt and freshly ground black pepper to taste
• 1/2 cup pineapple chunks
• 1/2 cup coarsely chopped dried apricots
• 1/4 cup dates or prunes
• 2 tablespoons fresh thyme
• 2 tablespoons raspberry jam
• 1 cup white wine

1. Preheat the oven to 350°F.



2. Arrange the chicken breasts in a single layer in an oiled 9-by-12-inch roasting pan.

3. Spread the mustard on the chicken and sprinkle it with salt and pepper.






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