For chicken, in a large straight-sided pan, bring raisins, chicken stock and star anise to simmer. Season chicken breasts with salt and pepper and arrange in single layer in pan. Simmer and cook for about 4 minutes, turning once. Remove chicken breasts to plate and cover tightly with plastic wrap; cool. Reserve poaching liquid and raisins.

For Raisin Vinaigrette, reduce reserved poaching liquid by half. Remove star anise and turn liquid and raisins into blender with 1 tablespoon sherry vinegar. Blend until smooth; strain through fine-mesh strainer. Season to taste with salt and pepper. Chill.

To Serve, in medium bowl, toss grated carrots with extra virgin olive oil and remaining sherry vinegar; add pine nuts and parsley. Season to taste with salt and pepper. Spoon 2 tablespoons Raisin Vinaigrette in center of each of 4 well-chilled plates. Slice each chicken breast into 5 equal strips. Fan slices over the vinaigrette. Divide and spoon shredded carrot mixture on top. Serve cold.

Ingredients

Chicken

  • 1/2 Cup California raisins
  • 1 Cup chicken stock
  • 1 star anise, whole
  • 4 boneless chicken breasts (3 to 4 ounces each)
  • Kosher salt and freshly ground pepper

Procedure

Raisin Vinaigrette

  • 2 Tablespoons sherry wine vinegar, divided
  • Kosher salt and freshly ground pepper, to taste
  • 4 medium carrots, grated (about 2 cups)
  • 2 Tablespoons extra virgin olive oil
  • 1/4 Cup toasted pine nuts
  • 1 Tablespoon chopped fresh Italian parsley
  • Kosher salt and fresh ground pepper, to taste

Nutrition Facts Per Serving

Calories 370 (Calories from Fat 45%); Total Fat 18 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 70; Sodium 240; Potassium 598; Total Carbohydrate 22; Dietary Fiber 3; Sugars 18; Protein 29; Calcium 39; Iron 3;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.