In large frypan, place chicken breast halves. In small bowl, mix together raspberry vinaigrette, garlic, gingerroot, anise seed, water and soy sauce.
Pour over chicken in frypan and bring to a boil. Reduce heat, cover, and simmer about 25 minutes or until fork can be inserted in chicken with ease.
Remove chicken from frypan and place on broiler pan rack sprayed with vegetable spray. Set temperature control at Broil.
Arrange oven rack so chicken is about 4 inches from heat. Broil about 3 minutes on each side. Remove chicken to heated platter, cover and set aside.
Bring sauce in frypan to a boil and cook about 15 minutes or until thickened and reduced by about one-half. Pour a portion of sauce on each of 4 individual plates. Thinly slice each chicken breast half across the grain and fan out slices on one side of plate. Garnish with raspberries. Fan out a portion of pea pods on other side of each plate.
"The National Broiler Council and the U.S. Poultry & Egg Association"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 68.4mg||21 %|
|Sodium 22495.3mg||776 %|
|Potassium 1313.9mg||35 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 20.3g|
|Protein 60.7g||87 %|
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Calories per serving: 353
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