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1
Place coconut milk, water, rice, and grated ginger in a medium sized pot.
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2
Bring to a boil.
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3
Stir briefly and cover.
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4
Reduce heat to medium-low.
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5
Let simmer for 20 minutes.
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6
Do not remove lid or stir.
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7
While rice is cooking, cut chicken breasts in half width-wise.
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8
Flatten with a meat mallet.
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9
Combine lemon-pepper, and flour in gallon Ziplock bag.
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10
Shake to evenly distribute seasonings.
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11
Add flattened breast pieces to the bag.
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12
Shake to coat well.
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13
In a large frying pan, heat olive oil on medium-high.
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14
Add rosemary leaves and chicken breasts.
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15
Cook briefly on each side, just until golden.
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16
Remove chicken from pan.
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17
Do not clean the pan.
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18
Take the new bottle of dressing and carefully discard the oil that accumulates on top.
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19
Do not shake.
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20
Pour the rest of the bottle into the same frying pan the chicken was cooked in.
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21
Over medium/high heat, deglaze the bits of flour and chicken from the bottom of the pan.
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22
Allow vinaigrette to reduce (uncovered) at a boil for approximately 7-12 minutes or until the vinegar smell doesnt burn your nose when you inhale the steam as it reduces.
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23
Stir in extra raspberries or raspberry jam now, if you like.
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24
Add the partially cooked chicken pieces to the boiling sauce.
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25
Reduce heat to simmer until sauce thickens a bit (approximately 5-10 minutes).
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26
Remove the lid from the rice pot and fluff with fork.
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27
Serve chicken on top of rice.
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28
Top with extra raspberry glaze from pan.
