Raspberry Balsamic Chicken

I've been trying weird flavor combinations since I was really young and I've stumbled on several things that I really love. Fruit, Balsamic Vinegar, and Chicken have been on the top of that list since I've started playing around with flavors heres my recipe for something that isn't a new concept its just one of my favorites to make.

Raspberry Balsamic Chicken:

4 Chicken or Duck Breasts (you can go skinless this time…. or take the skin off after you have cooked them)
1 Cup Balsamic Vinegar
1 Tbsp Sugar
1 Tbsp Salt
1 Tsp Pepper
1½ Cups Raspberries (divided)
¾ Cup Olive Oil
1 Tbsp Poultry Seasoning (Its just easier to use this instead of going over everything to make what is essentially the same thing)
1 Lime (Cut into wedges)

First off, wash off the chicken breasts because i've found that a lot of them contain crap from packaging that is slimy so if you don't all ready do so start doing this! Then, place the balsamic vinegar, 1 cup of raspberries (crushed), sugar, salt, pepper, poultry seasoning, and olive oil into a bowl big enough to hold all 4 pieces of meat and some room for the marinade. Whisk the marinade until it becomes slightly emulsified and then add the breasts in taking care to coat them evenly. Let them marinade overnight (i've just found that this works out the best.

When you are ready to cook them set your oven for 325ºF and arrange the breasts evenly spaced apart on a baking sheet. Let it sit in there for 35 minutes and then start checking on them. Use a knife or a meat thermometer (internal temp should be 165ºF) if the juice that comes out is clear, then you are all good to go, if not, then let it sit in there a bit longer…. DO NOT WANDER OFF AT THIS POINT!

Once your chicken breasts are done let them rest for about 10 minutes before serving. Then just before serving squeeze some lime juice on them as well as place some raspberries with them. Your guests or family will love this recipe, I know mine have, so enjoy and Happy Eating!