4 boneless, skinless chicken breasts
3 sprigs fresh rosemary, finely chopped + a few leaves for garnish
2 tablespoons garlic powder
2 teaspoons sea salt
Freshly ground black pepper
4 tablespoons olive oil
For the Sauce
1 cup fresh raspberries
1/2 cup coconut milk
2 tablespoons butter
3 tablespoons honey
1/4 teaspoon salt
Using a blender or food processor, purée the raspberries and coconut milk until smooth. In a small pot or pan, melt the butter for the sauce on high heat. Add the raspberry purée, honey and salt, stirring until well mixed and bubbling. Remove from the heat and spoon the sauce onto each serving plate.
Depending on the thickness of the chicken breasts, you may want to use a meat pounder to gently pound the thicker portions so that the entire chicken breast is equally about ½ an inch in thickness. This will help result in a juicier and perfectly seared chicken. Sprinkle the chopped rosemary, garlic powder, sea salt and pepper on both sides of the chicken breasts.
In a wok or skillet, heat the olive oil on medium high heat. Make sure the skillet and oil are hot before carefully adding the chicken breasts. Cook the chicken approximately 4 to 6 minutes on each side depending on thickness of the chicken, until golden brown. Carefully place the chicken on top of the raspberry sauce on the plates. Garnish with rosemary leaves and serve immediately.