VIDEO: Serio Cooks! Raspberry Glazed Chicken Tenders & Red Wine Risotto with Peas

Looking for a healthy meal with fresh flavors, try this: Asian Inspired Raspberry Glazed Grilled Chicken Tenders and for a side dish, Red Wine Risotto with Sweet Peas.

It’s a mouthful to say… and to enjoy.


For Chicken Tenders & Raspberry Sauce
1 lb chicken breast tenders
1/2 cup raspberry sauce (recipe here)
2 TB brown sugar
2 TB low sodium soy sauce
1 TB minced ginger
1/2 tsp cilantro
1/2 tsp allspice
1/2 tsp five spice powder

For the Red Wine Risotto with Sweet Peas
1 TB olive oil
2 TB unsalted butter
sea salt and white pepper
1 cup arborio rice
1 medium onion grated
1/2 cup Frey Red Wine
1 tsp minced rosemary
1 tsp minced garlic
3 cups chicken stock
1/2 cup Parmigiano-Reggiano cheese

Risotto:  Add 1 TB butter and 1 TB olive oil and heat to medium.  Cook onions until translucent then add rice and saute until rice is lightly browned.  Deglaze pan with red wine and stirring constantly, cook until wine is almost gone  Add chicken stock one cup at a time, stirring constantly and cook until it’s almost gone, then add the next until stock is gone.  Rice will be fully cooked, thick and creamy. Stir in 1 TB butter, cheese and peas.

Sauce:  In a small bowl, mix raspberry sauce, ginger, soy sauce, brown sugar, cilantro, allspice and five spice powder.  Cover and lightly simmer in a small sauce pan and set aside.

Chicken:  Grill chicken in a pan with butter/olive oil turning occasionally until fully cooked.  (165 degrees)

Place cooked chicken on plate and gently pour raspberry sauce over top, and add rice as a side dish,


About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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