I've had this recipe sitting in my draft folder since early June. Not sure why I haven't shared it yet...the pics aren't my favorite, but the recipe was really good! Plus it's super easy, so that's a plus.
Ok well, I know this was a short one, but I've gotta run. We've got Jesse's kindergarten meet-n-greet today, where he meets his new teacher and some of the kids in his class (many of whom he went to daycare with, so that's nice). Plus he's gonna do a little bus ride around town...he's most excited about that.
His kindergarten teacher is like...12. She was just hired a month ago fresh out of college (seriously, I think she's about 22...just a baby). I'm a little nervous about the year, but Heath think's it'll be good (and bad). She's just out of school and super excited...not yet burnt-out, but on the other hand, she doesn't have the experience the older teachers have.
Oh well...everyone's gotta start somewhere I guess! I just can't believe my sweet little guy is starting kindergarten on Wednesday. He's growing up way to damn fast....I don't like it. At all.
'Raspberry Glazed Chicken'
Source: Adapted from The Healthy Gluten-Free Life
4 boneless skinless chicken breasts
2 tablespoons oil (I used coconut)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/3 cup raspberry jam
1 tablespoon honey
1 tablespoon minces red onion
1/2 teaspoon sea salt
pepper to taste
1. In a medium bowl, combine the sauce ingredients.
2. Heat oil in a large skillet over medium heat. Add chicken and brown on both sides (2-3 minutes per side).
3. Turn heat to low and add the sauce to the pan. Cover and cook until chicken is cooked through, about 20 minutes.
4. Spoon extra sauce over chicken and serve.
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