RASPBERRY CHIPOTLE PAN SEARED CHICKEN
2 lbs. Chicken breasts and thighs, boneless, skin-on
1 tsp. Kosher salt
1/2 tsp. Pepper, freshly ground
1 3/4 cups Robert Rothschild Farm Raspberry Chipotle Sauce
Season chicken with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Sauté chicken about 5 minutes each side. Pour Robert Rothschild Farm Raspberry Chipotle Sauce over chicken. Finish in a 400 degrees F oven until cooked through.