Here are two more recipes from Fishbein's book -- Sweet Spaghetti Squash Kugel Recipe and Lamb Shanks with Cherries and Port recipe
Here is a larger photo of Susie Fishbein's Raspberry Mustard-Crusted Chicken.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 svgs Raspberry-Mustard Chicken
- 6 boneless, skinless chicken breast halves, with tenders
- 6 ounces fresh raspberries
- 3 tablespoons seedless red raspberry preserves
- 1/4 cup grainy Dijon mustard
- 1 tablespoon whole mustard seeds
- 2 tablespoons honey
- 1/2 teaspoon fine sea salt
- 1 1/2 cups cornflake crumbs
- 1 1/2 cups finely chopped pecans
- Honey for drizzling
- Fresh raspberries, for garnish
- Cut each chicken breast horizontally through the thickness to create 12 thin cutlets. Set aside.
- Place the raspberries, raspberry preserves, mustard, mustard seeds, honey, and salt into a 1-quart container. Using an immersion blender, blend until smooth. This can also be done in a food processor fitted with a metal blade. Pour the raspberry marinade into a heavy-duty zip-top bag. Add the chicken to the bag and massage in the marinade. Allow to marinate in the refrigerator for at least 1 hour.
- Heat oven to 400 degrees. Cover a cookie sheet with parchment paper. Place a cookie cooling rack on the cookie sheet. Set aside.
- In a shallow dish, combine the cornflake crumbs and the pecans. Remove the chicken from the marinade one piece at a time, breading the chicken on each side with the cornflake mixture. Use your palm to press the coating into the chicken. Place onto prepared rack. Drizzle some raspberry marinade over the chicken. Lightly drizzle additional honey over the chicken.
- Bake for 20 minutes or until cooked through and no longer pink inside. Slice and transfer to plate or platter. Garnish with fresh raspberries.