Impressive Raspberry Chicken with Coconut Jasmine Rice

Place coconut milk, water, rice, and grated ginger in a medium sized pot. Bring to a boil. Stir briefly and cover. Reduce heat to medium-low. Let simmer for 20 minutes. Do not remove lid or stir.

While rice is cooking, cut chicken breasts in half width-wise. Flatten with a meat mallet. Combine lemon-pepper, and flour in gallon Ziplock bag. Shake to evenly distribute seasonings. Add flattened breast pieces to the bag. Shake to coat well.

In a large frying pan, heat olive oil on medium-high. Add rosemary leaves and chicken breasts. Cook briefly on each side, just until golden. Remove chicken from pan. Do not clean the pan.

Take the new bottle of dressing and carefully discard the oil that accumulates on top. Do not shake. Pour the rest of the bottle into the same frying pan the chicken was cooked in. Over medium/high heat, deglaze the bits of flour and chicken from the bottom of the pan. Allow vinaigrette to reduce (uncovered) at a boil for approximately 7-12 minutes or until the vinegar smell doesn’t burn your nose when you inhale the steam as it reduces. Stir in extra raspberries or raspberry jam now, if you like. Add the partially cooked chicken pieces to the boiling sauce. Reduce heat to simmer until sauce thickens a bit (approximately 5-10 minutes).

Remove the lid from the rice pot and fluff with fork. Serve chicken on top of rice. Top with extra raspberry glaze from pan.